I am "attempting" to make Birra Moretti. Here's my process so far. Left it the primary fermenter for 2 weeks to ensure all yeast activity was done. Move it to a secondary then slowly reduced the temp from 65 degrees down to 34 degrees over two weeks in a empty refrigerator. then let it sit at 34 degrees for a week. The final gravity was 1.028. Being close to the approved final gravity I let it slowly brought it back to 68 degrees to make sure all fermentation was complete. There was a good day and a half of activity before it subsided down to nothing. Took another gravity reading and was still at 1.028. Along with being pretty cloudy. Whats the best way to clear up this beer?????