The 60 Schilling Scottish ale is in the keg after a week in primary and three days settling out in secondary at 60 degrees or so. Final gravity didn’t quite make it all the way – 55% attenuation out of a desired 60% or so.
When I checked the final gravity I gave it a taste, and it’s delicious even flat. Sweet and malty with a balanced bitterness. It’s in the keg at 5 psi, 50 degrees F. Once it’s carbonated I’ll post a photo of a pint.