I've got a SMaSH beer (Baird Maris Otter and EKG) finishing in primary. It's been fermenting for just over a week. Starting Gravity was 1.046. I mashed at 154F for 60 minutes. Fermented with WY1335 British Ale II. I didn't make a starter, since the yeast was very fresh, ~95% viability. I oxygenated with pure O2 for 90 seconds. High krausen was observed at 36 hours, and fermentation was vigorous.
1335 is described as medium attenuation, high flocculation. I expected the beer to have started clearing by now, but it's still very cloudy.
I pulled a sample with a wine thief and measured the SG, and took a swig. It tastes very slightly sweet. If I had to guess, I would say 1.012. However, the hydrometer was reading over 1.020 even after de-gassing the sample.
I've drunk a lot of hydrometer samples, and I can't believe that this beer really has so much residual sugar -- it just tastes too dry. Is there anything that could be affecting the hydrometer reading? I wouldn't think that suspended yeast would affect SG, since it's not in solution and therefore not affecting the density of the liquid. Am I wrong? Is there something else that could contribute to an anomalously high gravity reading?