The yeast was the 3056 Bavarian Wyeast smack pack pitched at 65 degrees. The OG was 1.06 which should put me around 5.25 ABV as I sit at 1.02 for about 4 days now. I left the smack pack to start up for 7 hours and it was very inflated so I am pretty sure they were healthy. Also, my basement where its been fermenting is at 68 degrees constantly. The Wyeast website says that this yeast is good up till 10% and I am right in the middle of the optimum fermentation temp. I tasted one of my hydrometer samples and its already tasting great, but i just want it to continue!