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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?
 

RM-MN

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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.
 
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ozzydog1

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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 .
 
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ozzydog1

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Any thoughts that there might have been to much of either they dry or liquid malt?
 
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