The 091001 Geordie Boy is tapped. I find it to be somewhat different from the previous versions of the recipe, but pretty good nonetheless. (It's no Por Favor though.)
It's obviously more bitter than the previous versions, as I expected with the higher alpha-acid bittering hop addition. The thing that throws it off somewhat is the higher finishing gravity. There's a sweet/thick finish on this brew that was not present in the others. How much of that is psychological, because I know the gravity finished 6 points too high, and how much of that is actual because of the residual unfermented sugars?
I predict it will take several sampling sessions to fully form the hypothesis.