Yeah, I thought it was pretty much done, didn't see any airlock activity, but once I racked it I took off again, so i racked it a bit early. I'm hoping for it to get down to 1.012 but 1.010 would be even better. I'm guessing the low ferm temp is just making it finish slow. I chilled the sample and tasted it again and the fruit flavors have gone down quite a bit, so I'm thinking all of the yeast that was in suspension was giving me some of those flavors. I let my dad try it without knowing what it was and the first words out of his mouth was wow this tastes like the best miller light I've ever had, so I guess that is a good thing for this style.