Day 20, it's down to 1.013! That means it's 11.8%abv!
I tried a sample of it, and wow... it's pretty good! I'm doing a diacetyl rest right now, after that i'm going to car boy it and age it for a few weeks, then off to the keg... Not sure if I should bottle it, or keg it then get the Co2 in it then bottle. Opposed to adding sugar to referment it in the bottle. I don't think the yeast can handle any more. the package said it had a tolerance of 9%, and needed to be around 55f, but i can assure you that this yeast will ferment around 35f and eat more sugar then expected!!!! Just get a huge yeast starter!