So this relates to this topic http://www.homebrewersassociation.org/forum/index.php?topic=13970.0
I'm wondering if I Should rouse my yeast and see if I can get it to go down a few more points and maybe clear up a bit. Right now it's as cloudy as hell. While I forgot to write it down I'm almost positive I used Irish moss. Also I'm wondering if I should attempt a cold crash? I would have to stick the fermenter on my deck since I don't have a fridge. Is this just asking for trouble? The gravity sample tasted fine. Maybe slightly sweet but nothing stands out as a problem. Currently the fermenter is at about 69-70F.
Bottled: Summer Breeze Pale Ale, Barrett's Irish Red Ale, Apprentice Amber, Hefeweizen
On Deck: Something with Apricots, Hoppy Blonde with WL1007.