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As the other answers suggested, it might be yeast in suspension, and that would be my bet too. You probably noticed the bear was clear when you poured your first glass. But the beer in the bottom of your bottle always* contains some yeast sediment. When you poured that your beer turned cloudy. I know of no other explanation for the phenomenon you described ...


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It could be that some fermentation is still going on, and the sediment is yeast that, over time, has grown and multiplicated. If that's the case, you should open your bottles before they become timed bombs, which will explode in your cellar. Check if your wine is sparkling (even just a little bit), that gives an indication that fermentation is still occuring ...



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