I didn’t want to leave it too long before dipping a beak into this one; typical carbonation time from scratch is one week at 10 PSI, but we fermented at 10 PSI and it’s been at 15 for 24 hours now. That said I’m pleased that there’s some bubbles and a bit of body, good hop aroma and taste, with a very slight hint of yeast as well. The latter isn’t entirely unexpected since I’m drawing this from the 5 litre overspill keg which essentially contains the dregs from the fermenter, and is purely there as a carbonation budgie. So far so good.