This had dropped to 1010° after a week, and appears finished. I've will leave it over more week to clear up, but the sample was crystal clear, amber and tasted lush! After priming, it will be over 6%, which is a little high. If it tastes as good after priming, bottling and conditioning then I don't think I need to mess with the recipe much, so will mess around with different yeasts. Danstar Windsor or ESB next maybe, it perhaps finally venture into liquid or recovered yeasts territory?
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