Maffa
Regular.
Cloudy is usual, but it can be greatly reduced by syphoning off to a second bucket (secondary) for a further week and stored on a cold floor once activity has stopped if you have any patience. Bits floating in it shows that its not really finishing fermenting yet as most yeast falls to the bottom when done.
Bottles should only be filled from the fermentation or secondary bucket, ideally not from the keg as you're giving oxygen the chance to create an infection.
Don't forget this is a massive learning curve, so as I say to my kids the only way to find out is to do it (and ask advice of course). Creating beer from a kit or from hops is something that still amazes me. God bless science!
