Quotecould just be starch/protein haze instead of yeast. or perhaps the us-05 is just slowly chewing away at those dextrins. Majorvices posted about having issue with us-05 over carbing in the bottles for him regularly. maybe it's more capable of metabolizing more complex sugars/starches then we generally think?
Thanks Morticaixavier, I agree this is looking like a starch/protein issue. The FG stayed for two weeks prior to bottling - so I'm pretty sure not much fermentation was going on, though. Drank some over the weekend and it tastes and smells terrific (about 5.5 oz hops in this small beer, about half chinook). I'm wondering how this might relate to the experimental 160 degree mash temp - though I did do a successful iodine test because of these exact concerns. Did the high temp not play well with the rye proteins, perhaps? The recipe included 8 lbs MO, 1 lb Munich, 1 lb rye, and 8 oz C20. I'll just have to see if it settles out in the bottles. I plan on sharing it with the band soon, so it should move quickly, anyway
The rye will give you cloudiness (protein) and the hops will give you cloudiness. It's not the mash temp though I mash at 162 for my small beers and the drop bright just fine. I use a bunch of Irish moss in the boil. did you dry hop?