[Sorry, I was on the road... Great trip, including for beer.]
Wow! Got a few messages there... Of course, you guys should really be
on the list...
Henry: did you see signs of fermentation? You don't need bubbles but
you expect some foam on top of the wort. If not, you could/should pitch
Nott fairly soon.
Jeff: the links you gave are for the outdated version of the BJCP
guidelines which don't include IIPA:
http://www.bjcp.org/styles04/Category14.html#style14C
With 66% attenuation and an SG of 1028, your beer's pretty much on the
way.
For the ESB, you're certainly safe with Nott. It won't give you exactly
the same character but, at least, it will probably take off quickly and
the yeast is appropriate for the beer.
Ali: 1.044 is very heavy. According to my calculation, you have 7.6%
ABV which is quite decent but not even in the range where you need an
alcohol tolerant yeast, AFAIK. And you have only 56% attenuation. Can't
remember which yeast you used but you expect at least 60-some%
attenuation. Would be surprised to have 80% attenuation (yeast gets
tired after a while, in huge beers), but wouldn't be surprised at all
with 70% (FG of 1.030, at the top of the range for the style
<
http://www.bjcp.org/styles04/Category13.html#style13F>). In this case,
because you started so high, you might in fact finish a bit higher than
that. But not much. And, BTW, those guidelines usually don't imply that
"it's ok if you have the ABV." In fact, some versions only mentioned OG
and expected normal fermentation, around 70–75% attenuation.
I mean, some historical styles weren't very attenuated but you have
yeast that will go further. If you bottle it at such a high gravity,
you're almost guaranteed to have bottle bombs, have the beer be all
foam, etc. In fact, because this beer is so huge (it's really, really
big), the very best results you will achieve if you wait as long as you
can. A couple of months would certainly help quite a bit and it can in
fact be quite long. Once it's in bottle, it'll age very nicely. It
might be quite a bit harsh at first but will be amazing after a year...
:)
When you bottle, try to bottle in small bottles, as much as possible.
That way, you'll be able to sample it more frequently and at around 10%
(as this one might get to) it might be a bit treacherous. One of the
beauties of aging beer is that every one will be different.
As for the Mongrel Ale, could you give us details? Taste, OG,
ingredients, yeast...
Cheers!
AleX in South Bend, IN
[129.7mi, 251.5] Apparent Rennerian