Hello, fellow beer fanatics! I'm relatively new to homebrewing, with five batches now under my belt. (Thanks to near-OCD cleaning, sanitation, and paying close attention to time and temperature, those were five good batches!) Anyhow, I am now putting the ingredients together for a black honey ale; I am using a recipe from "Clone Brews" (Page 99, Devil Mountain Brewing Co Black Honey Ale). Anyhow, the recipe calls for Wyeast 1968; the local homebrew shop did not carry Wyeast products, so I guessed that Safale S-04 would be somewhat close (as it is a UK-style ale yeast that I've used with good results on a red ale and a pale ale). The black ale recipe has six pounds of sugar in it (5 pounds of amber extract, one pound of honey), plus 16 ounces of crushed grain. That's a lot of stuff going into the wort, and my question is whether or not the Safale will attenuate as well as the Wyeast 1968. I don't plan to brew again until next weekend (when my primary fermenter will be empty again
, so there is plenty of time to drive an hour away to another brew shop, or order online. On the other hand, I could just brew, pitch what I have, and see what happens. What do you guys think?