American Wheat beer extract, not cloudy - problem?

[ILMSTMF]

Beer pours notably clear. No cold crash. Siphon placed slightly above yeast cake for transfer to bottling bucket. Did I screw something up? Thanks!

 

[Chanoc]

I wouldn't worry if it tastes good.
How long has it been bottled?

 

[TexasDroughtBrewery]

This post made my day. A post concerned that a beer is NOT CLOUDY is absolutely abnormal and tickles my funny bone. Cheers.

 

[GrogNerd]

yes, you screwed up. you asked us for advice

as with all things homebrew: relax, don't worry

if you want your next batch to be cloudy, steep some unmalted or flaked wheat in some heated water, strain it into your main boil with your extract

 

[shortyz]

put some flour in the bottles.

 

[ILMSTMF]

Having a good chuckle with the responses, thanks dudes.

Anyway, more details. Yeast was 5 months from manufacturer. One step starter. Hit OG and FG targets. Four weeks from bottling. At two weeks, it was OK. It's growing on me but...there's a big caramel note.
LME was stored in basement, hops in freezer for about 8 months before brewing. Kettle left uncovered during boil on a pretty weak kitchen stove.

It's likely I'm overthinking it, as usual.
"This post made my day. A post concerned that a beer is NOT CLOUDY is absolutely abnormal and tickles my funny bone. Cheers."

Still having a laugh over this too :-D

 

[Lefou]

Fun stuff.
I suspect using liquid extract probably may have produced an effect on clarity. I've noticed a difference when using extract as opposed to doing a grain mash, but since I like wheat beers, clarity wasn't a priority - I was more concerned with color.

 

[TexasDroughtBrewery]

I am glad you had a good laugh, but I am honestly not sure why its clear.

 

[Chanoc]

.... Four weeks from bottling....

There's your answer...
Time will clear any but the most stubborn brews...
If you want cloudy, shake the bottles/keg before pouring...