I brewed an extract kit of NB’s St. Paul Porter, to which I had added some cocoa powder during the final minutes of the boil. The OG came out at 1.060 (as opposed to the expected 1.052), and I used the Wyeast 1187 Ringwood.
Three weeks in the primary (after some of THE most active fermentation I have ever seen over the first few days - the airlock sounded like a maraca) at temps in the mid-60s and I did a reading today and the gravity was 1.019.
Does that seem a bit high? Still puts the ABV in the 5.3% range. I guess I’m concerned about bombs once I bottle.
Drank my reading sample and it was tasty, so who knows…