With full disclosure that I understand that bottle conditioning and IPAs don't really go well together in the context of retaining the attributes of the beer when first bottled, I had something happen I didn't expect: my beer clairified. I mashed around 17% flaked oats, didn't use any fining agents, didn't cold crash and stored the bottles in the garage at between 60F and 75F. It was cloudy (turbid) throughout fermentation, and initially after bottling. Now without chill haze, you can read through it. Is that normal?
