Wort is weirdly cloudy - milk in coffee / tea like

[Pivzavod]

I made a Tripel IPA over a week ago. I racked 1.078 wort on existing cake of Belgian Ardennes yeast. The fermentation took off like a beast within 12 hours and I had krausen nearly touching the neck of a 6.5g carboy.

2 things that I noticed. When using LME the wort had more particles floating than normal. I also added 2 lbs of corn sugar at flameout. Other than that everything was normal. Ever since I added the wort to the carboy I noticed that its very cloudy in a milk in coffee / tea kind of way.

Any reason why it would be this color?

 

[cheezydemon3]

Sugar should be boiled, not flamed out, but that probably isn't it.

Recipe?

wort usually looks cloudy, even if the beer turns out clear.

 

[PoppinCaps]

Could it be just a ridiculous amount of yeast floating around, like a healthy starter looks like on a stir plate? Pitching onto a full cake might do that.

 

[Homercidal]

The reason it looks that way is because it's normal. The yeast will dissipate completely over time. RDWHAHB.

 

[Pivzavod]

Fermentation is still going strong after 9 days. I suspected it could be yeast floating in wort and contributing to milkyness but I just didnt think it would be so much.

I am letting it sit for 3 weeks total before I move it into a secondary. Still a long way to go.

 

[thinkhard]

Sugar should be boiled, not flamed out, but that probably isn't it.

Recipe?

wort usually looks cloudy, even if the beer turns out clear.

I just made Tripel IPA batch Sunday, the instructions also had me add 2lbs of corn sugar at the end of the 60 minute boil.

I pitched a yeast starter I made and the Krausen was coming out of the blow off tube only 6 hours after pitching.

Although I am a little worried as this is the third day and the Krausen is clearly falling back into the beer.