Ok, so I officially kegged this beer this evening and we finished out deliciously at 1.012 right where it should have. Guess I was worried over nothing after all. Sadly, my bud reached out to the wedding hall and they won't let him bring a keg of homebrew but bottles are fine. So now I am going to bottle off the batch I currently have ready in my kegerator and keep the "wedding beer" we brewed together for myself because first dry hops tonight, second dry hops Friday, force carb Sunday night, it won't be ready to bottle Wednesday night.
Interestingly, I used two different yeasts on the two different batches. Same ingredients, same equipment, same fermentation vessel, same timeframe, same swamp cooler. My batch was fermented with Omega DIPA Ale, wedding beer was brewed with Vermont Ale Yeast. Omega finished at 1.014, Vermont Ale Yeast finished at 1.012. The Omega was watched like a hawk for temps, the Vermont Ale yeast may have gone too high quickly but finished out ok (see previous posts in this thread ) I am detecting a mild spicy bitey note on the aftertaste of the Omega yeast that I've never gotten from the Vermont Ale Yeast (this is my third year brewing this kit, it's amazing). Almost like a Rye spicy note. I have a difficult time describing tastes TBH but I just found it slightly odd. Any idea what that flavor may be from?