Two week post kegging and carbonation. Flavors are all appropriate. No off flavors. Well attenuated. I wouldn't recommend ramping it up that much, considering the buttpuckering factor, but I got a great result.
So, I've never been big on brewing with English yeasts as they generally tend to not attenuate out well at low temps and they give off more esters than I want for most of the styles I brew. I brewed a best bitter at about 1.048 last weekend and pitched a healthy amount of yeast with good...