Pics. But, try a commercial bottle conditiond like Sierra Nevada, there's floaties. I wouldn't sweat it
Oh, not sweating it, just trying to figure out why it's there because there was little to no yeast in suspension when I bottled, so I'm curious what caused these flakes to form in 3 days
I wouldn't worry either. I used to have hop floaties in my beer. Then I started racking into the fermenting bucket instead of pouring the whole thing and that took care of most of it.
Now I whirlpool the wort at the end of the boil to make a pile of trub in the center of the kettle and rack into the carboy from the edge of the kettle. No more trub in the finished product other than yeast.
I'd expect plenty of yeast to still be in suspension though. What is your method of filtration?
Maybe filter isn't correct. I do the same thing whirlpool wise, then rack from the edge. I rack into secondary and finally rack into the bottling bucket, so 3 total racks. I had assumed that most of the yeast was gone. When I saw all this I was wow, where did that come from?
So bottom line is the yeast in suspension, when hit with the priming sugar, flocs out again?