Last night (11 January 2015) I kegged the Experimental Amber Ale. It had been in the primary fermenter for 10 days. For the first eight days, I had it at 65°, and for the last two days I raised it up to 68° to clean up any lingering diacetyl. During the course of fermentation, gravity dropped from 1.047 to 1.013, which works out to 4.5% abv.
I’ll be force carbonating this at ~13.5 psi at 42°, which works out to around 2.5 volumes of CO2. Yield was about 4.5 gallons of beer in the keg. Aroma is predominantly malty, and the flavor is fairly smooth. The maltiness is maybe a little more prominent than I like (which is probably my fault for making Maris Otter a good chunk of the malt bill); I am hoping it balances out a bit as the beer matures.