The Very Young Stout
As I'm currently more interested in getting the setup settled in the stout was kegged on Sunday having finished active fermentation on Friday (1055->1010). Fermentation was extremely vigorous despite cool temps( 18C) - 41 litre brew almost made it to the top of the 60 litre fermenter!

Having popped it in the fridge late Saturday night it had dropped clear at kegging on the Sunday arvo.

The still somewhat yeasty stout tastes good. It has only just cracked a week post brew so will take a week or three to really hit its straps.