Very Harry Knuckle Followup
The beer finished at 1020 which puts it at about 9.3%. I kegged it with 1.6 oz corn sugar and pitched some Nottingham as a bottling strain. The original yeast was pretty much tapped out I believe.
The beer is very alcohol hot right now. Its going to have to sit until mid summer before I crack it out to sample it. It will probably get another dose of dryhops before serving.
I will say that wyeast 1318 really clears a beer nicely. Two weeks after fermentation started and the beer is very clear. Clear enough to serve. A month of cold conditioning should really clear it up. Another really nice thing about the yeast is that it is VERY easy to crop top. I probably have a solid pint of gen 2 yeast from an earlier batch of it. The only thing I am still trying to get a grip on is that it produces a touch of Diacetyl. Not a bad thing just alittle different.
