Hello, I am new to making beer. Have been making wine for two years, but decided to try a Strawberry Ale. My husband has been brewing beer for two years. The recipe we tried indicated to add the mashed, frozen strawberries to the wort after it boiled for one hour. So, the last 20 minutes before cooling, we added 4 quarts of strawberries. They were from a local farm, destemmed, frozen, and then mashed before adding. After we transferred beer to the secondary from primary, we ended up with 4 gallons vs. 5 due to all the strawberry mash at the bottom of the primary. We have it in the secondary (one 3 gallon, and one 1 gallon). It has been almost two weeks, and it is still cloudy. I have read the majority of these threads, and almost all of them didn't add the strawberries until secondary fermentation. We have tried a taste when moving to secondary (that's not why we lost a gallon), and there is not much of a strawberry flavor, and a bit like the "smell of plastic" (that's the best I can describe it, and we did use a food grade primary fermenter). I am looking for advice to determine if I can rack one more time (tertiary) OVER more strawberries to get that stronger strawberry flavor? That's my first idea because I would like more of a strawberry flavor. If that is not recommended, what is the best way to save this batch? Should we wait longer to bottle to see if it clears on it's own, or should we add something to assist in clearing? Thank you!!!