The beer I'm going to use the yeast for is around 1.056
I haven't seen any krausen yet, but I get the feeling that the yeast is just getting started. I'll probably give it a couple more days before adding anything.
Primary: North of the Border Vienna
Secondary: West Coast Blaster
Kegs: Common Room ESB, Belgian Wit
Bottles: Steinbart's Oatmeal Stout