We had never used honey in any of our previous recipes, and a couple of weekends ago we brewed 2 5 gallon batches. One was a Midas touch clone and the other was a wit. On both recipes the honey was added at the end of the boil. We have noticed that both of the beers are fermenting longer than any of our other previous beers. Is this normal for this to happen?
What was the recipe? Specifically the OG, yeast strain, fermentation temp, and pitching rate. What is the current SG?