Im on the third run of the Landlord,cant fault it,but my last one was better,yeast in at 18 degree,run it upto 23 constant for 2 weeks,put the pellets in after 10 days,still bubbling away,then racked into a secondry with finings for 2 days still at 23 degree,then stuck it outside for 12 hrs,then racked into my pressurised barrel with the sugar which i had disolved in boiling water the night before and left to cool,stuck it upstairs at 20 degrees for 2 week,then in the shed.My mates supped the lot !!!!
I have the Endevour on the go at the moment,did one of these when they first came out,so bought another due to the fact it the best beer i have ever tasted but it was a limited edition,so wont be getting anymore.
It tastes far better out the pressurised barrel,than out the bottle btw