I made a batch of Old Peculier from grain & hops on new year's day, from a recipe in a well known (to brewers) book of brewing your own British real ale.
Checked it tonight to see how well it was fermenting. Or should I say, "fermented". It's done. 5 days from pitching the yeast to fermented out
OG 1052, FG 1012, ABV 5.2% or 5.8% depending which formula you use
Of course I had to drink the sample - it was either that or pour it down the sink. Rude not to really.
OMG WTF LOL that's virtually identical to draught OP at the brewery tap! I'm really looking forward to this once it's bottled & conditioned...