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I finally figured out why my stock was going cloudy after 2 days, it was the pot lid
I kept losing about 3 gallons of stock a week at my place in Sacramento because it would go cloudy and sour way too fast. Turned out I was slamming the lid on right after pulling it off the heat, which trapped all that steam and made a little rain forest in there while it cooled. A line cook with 15 years on me watched me do it and said "let it breathe till it hits 140, then lid it," and my stock has been clear for 3 weeks straight now. Anyone else get burned by something this dumb, or is it just me?
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