Need help with recipe

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ozzydog1

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Beer seems thick and cloudy, fermented about 4 weeks, condition for about 2. Any suggestions or changes? Please help!

1lb golden light dme, 6lb of golden light lme, 1lb of 60 grain. 2oz cascade, 1 oz magnum, 1 oz willamette, American ale dry yeast. Any ideas? To much if anything used?
 
What was the temperature you fermented at and what was your FG? I'm thinking you might have had the fermenter too cold and the yeast wasn't done yet.
 
Temp I fermented at was 68-70 degrees consistent. I have it temperature controlled. I'll need to get back to you in the final gravity, I just don't have that on me now .
 
Any thoughts that there might have been to much of either they dry or liquid malt?
 

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