I have a 5 gallon batch that has been sitting for over 2 months now, third batch of this. I have found that around the 1-1.5 mark is starts to clear. I know the directions say that it is ready in 2 months, however you can also drink beer within 5 minutes after pitching the yeast, but it's not really done. Allow this to condition for at least 6 months, 1 year would be better. At 2 months, it tastes like honey-orange rocket fuel. Just let it ride and let the yeast do their thing. I've been leaving mine in primary for 3-4 months, and then directly bottling. Also, I've found that the bread yeast does not clump up tightly on the bottom, so use some extra care when racking to try not to disturb the yeast cake, unless you want 1/2 an inch of yeast in the bottles.