I've got Wassa's honey porter, with Wyeast 1056 instead of Safale US56, in the fermenter and it's still going day 15, albeit very slowly.
On brew night, I was startled by an OG of 1064, and that was after discarding (ie. drinking) the first 100ml or so out of the fermenter. I thought such a high OG couldn't be right, so I took another reading and got 1060. I didn't have much faith in that figure either but couldn't be bothered taking a 3rd reading, so I pitched the yeast and thought nothing of it. Afterall, it was 1 am in the morning and I'd been HB'ing for 6 hours, bottling 2 brews and brewing 2 more, the 2nd being the CMP.
A few days later curiosity got better of me and I had a play with Qbrew, which according to my inputs, predicted an OG of 1048. All the more reason to doubt the OG of 1060, I thought.
But now I'm wondering, given the long fermentation time. It's the first time I've used 1056, so at first I thought the strain must be relatively slow. But today, day 15, I took an SG reading (1013, down from 1015 on day 13) tasted the SG sample, as you do. Gee, I thought it had quite a kick, so now I'm not so sure about how 'wrong' my OG was?
Can anyone who's done Wassa's Honey Porter recall their OG?
All my other brews are normally donw within 7 days. Based on their own experience, does anyone have an opinion of Wyeast 1056?
Brewing Details:
1.7kg CMP
1.5kg Coopers Dark LME
500g Yellow Box honey
10g Cascade @ 10min; 10g Dry hopped.
Wyeast 1056 American Ale starter prepared 4 days earlier
Pitched @ 22 deg C
Fermented @ 19 deg
23L
Racked on day 6.
Cheers.
