I took a gravity reading/sample of the IPA I brewed Saturday evening fermented with the Workhorse yeast. And I was surprised it didn't taste very off. Of course it's only been 3 days in the fermenter so it's hard to tell. But it stalled out at around 1.020. The krausen has dropped and the fermentation took 24 hours at 78F. Ambient temp was probably around 75F in my closet, but the temp strip on the carboy read anywhere between 76-78 maybe even 80. It was the most active fermentation I've ever seen and the shortest one I've experienced.
But the sample tasted alright, surprisingly...so maybe there's hope after all. Disappointed about the higher than desired gravity though. Maybe it'll come down some more...but doesn't seem likely. That's what you get for fermenting too warm...
The recipe was:
4.5 gallons
OG 1.070
60% Rahr 2-row
25% Rahr White Wheat
15% Briess Bonlander Munich 10L
FWH - 1oz chinook
5min - 1oz simcoe
Flameout/hopstand for 30 min - 1oz chinook, 1oz simcoe
1 packet rehydrated Workhorse yeast
And there was an ant that came out with the yeast! I swear it wasn't in my water I had boiled in the microwave in a mason jar. I fished it out and went with it. Beer tastes fine. Maybe a little ant-y.