This should be a required brew for all moving to AG! It was my third actual AG solo, and I brewed it mainly cause it was cheap, fast and easy, but also to get spent grains for some Irish bread on St. Paddy's.
So 3/13 - the night before my party I brewed this up AG 5.5 G version - minor tweaks. In primary at 1.065 at 65-75 F and left it (other than to show visitors what fermentation looks like). It stayed there for 37 days....
I got tired & lazy and was sure it was not going to be good. I took a reading and decided to rack it to a secondary carboy (1.012 FG). Tasted pretty good, so I continued with it.
Left it there again for about a week... Then racked to a keg and crash cooled at 38F. Let rest for 3 days then ran with pressure from keg to keg through a home made filter (whole house filter modded) and back in the keezer. About 72 hours at 30-40PSI for a force keg. Settled at 12 PSI afterwards and started tasting it (5/1). SWMBO LOVED it. Guests from work (also homebrewers) loved it too. Half keg now gone... may not make it to competition (work comp for fun).
Anyone even remotely curious about trying this beer should dive in as it is hard to screw it up. Also a testament to patience and time!