I am making a Whistling Pig Red Ale clone (5 gal.), the recipe for which I got out of BYO. OG was 1.053 and the Fermentis S-33 was pitched at about 60 F. It has been fermenting at 64 F (per the recipe) for three weeks, as of today. Today, I took the first gravity reading since pitching the yeast. The SG is at 1.011, so I am quite confident that it has reached FG. However two things are disturbing. First, there is a large pronounced white cloud of something (yeast?) floating in the beer. By floating I mean that you can literally see it moving around in there. This is my fifth beer, but the first that hasn't significantly cleared by this point. The sample in a glass is very murky, almost milky. The taste is somewhat watery with no predominant flavors. Logic would suggest that the murkiness is due to suspended yeast, but, as I said, I've never had this much yeast still in suspension after three weeks (especially one with a relatively low SG). However, this is also the first time I have fermented with the S-33. Is this normal for this yeast strain? The watery taste is also concerning. Any thoughts would be appreciated. Thanks!