11.5 hour drive (including stops and a walk) from Scotland to Somerset. Rewarded with first homebrew of August (!) as we've hardly been around with holiday / work / family commitments.
My just carbed Bitter. Only 2 weeks in bottle but doing well. Simple recipe (MO, crystal, biscuit with Fuggles). Yeast was a Notty and Windsor blend which seems to have worked - lowish FG but some esters too. Pleased.
For various reasons it spent 3.5 weeks in primary before bottling. Does that count as conditioning or do the benefits of time only kick in post packaging? Genuine question. Answers welcome.
Oh and it goes well with some Mrs Kirkham's Lancashire. We randomly drove past the farm today and stopped in. One of my favourite British cheeses. The mature version (new to me) is cracking.