Two weeks in the keg. Still not completely carbed. Has a very "English" character from the yeast. I must have fermented this one too high. The amarillo and simcoe are completely masked by the yeast and the aroma is malty, bready, fruity (banana-like). It drinks like a completely different beer that doesn't come of as 4.5% ABV.
As I have noticed in a lot of my beers, the early mouthfeel is strange. I believe this is due to using flaked oats quite often. In my experience, this will change quite a bit with a couple of more weeks in the fridge.
Very different from my first attempt. I prefer the first attempt unfortunately. I can definitely see the difference between S04 fermenting warm vs cool. On this batch I remember having issues getting my pitch temp down. May need to think about going back to US05 exclusively because it is so forgiving. I will only use S04 when I can really control the temp and keep it 65F or below.