1.065 OG, 2 packs of Nottingham, fermented in keg, spunding valve added at 15psi at 36hr,
Proper 1272 yeast this time. Big on the roasted malt, this time mixing Columbus with the Simcoe for that dank fruityness. Not sure I'll chuck in the dry hop at this stage, will see how it tastes at the end of fermentation.