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I don't know, it sounds to me like you racked too early. It might clean up if you warm the beer up and add a big pitch of actively fermenting wort.
Boy, I've got maybe 10 fermometers and they're remarkably accurate.
when fresh yeast slurry is mentioned is that the equivalent of me picking up a new package of yeast and activating it in a little sterilized warm water and adding it in or am I way off here?