Extreme Floaties 3 weeks after bottling???

[BadWolf999]

First hello, as I am new on here. I'm fairly new on the brewing scene but have been creating some tasty beers for a few years now. This is the first batch I have ever had a problem with. I have used fruit in other beers and have never seen this. (Though I guess those fruits were low in pectin) This was a Short's Soft Parade type beer with loads of fruit in it. I also did a bit of dry hopping. When I bottled it it was clear and normal. After a week in the bottles it was great, still clear, not much sedimentation, fruity, tasty.

Well, three weeks later...all hell has broke loose. Most of the beer is sediment/floaties now. Where did it all come from? Is it infected? My whole bottled batch is now like this.

I was wondering if this has ever happened to anyone else?

Is this just pectin from cooking the fruit before adding it to the secondary?

I am so confused as to where all this gunk suddenly came from, unless it is yeast related or infected. It was fine after a week in the bottle.

It still tastes the same, no weird or noticeable "off" flavors that I can tell...

Any insight would be greatly appreciated!!

 

[ImNoExpert]

Wow. Do the bottles seem overly carbonated?

 

[MrHopScotch]

Did you happen to notice which bottles you filled first/last? It could be that some of the bottles have had this level of sediment all along and you just happened to open some of the cleaner ones earlier.

 

[flars]

Looks like yeast. Some what like WY 1968. Did you primary long enough to have a compact yeast cake in the fermentor before racking to the bottling bucket?

 

[BadWolf999]

No the bottles are not over carbonated. The beer sat in primary and then secondary for quite a while...long enough that I thought about adding new yeast to bottling... but did not end up doing that. This is not sedimentation from the yeast from the carboy/bottling bucket....this happened and grew two weeks after being bottled... Its so weird haha.