2 weeks in the fermenter @ 66 deg, 2 weeks in the bottle, and a real crowd pleaser. I used A09 Pub yeast, turned out around 8.2% & 76% attenuated. Goes down easy, slightly sweet with low bitter, nice carbonation and head. The friends l give it to that like "dark beers" tell me it's great, and those that don't usually go for darks raise their eyebrows and smile with a slight head-turn.