Last bottle of KK

I drank the last bottle of KK the other night. This was brewed at the end of November so it's had three months maturation in the bottle. It was pretty harsh tasting back then as I used about four times the recommended amount of gypsum in it trying to achieve that nice sulphurous Burton taste. Now it's smoothed down quite a bit and is pleasantly bitter. As it's now all gone, I need to make some more. I will use a tad less gypsum, but not ver much.

Plenty of snatch

As I said, on Thursday I bottled the Stale, and if it never carbonates I will just end up with a few musty bottles of old sour beer that I can mix with fresh beer, put in bread or marinade the Sunday joint in.

Tonight I tried a pint of the turbo cider I put on last week. It's pretty nice. The last turbo cider I tried was with bread yeast -- not a success. It was thin and sour. This one was started with beer yeast from the same starter that I used to make the batch of KK which is currently fermenting.

Ah, the KK. I drew off a sample (I don't think I'll ever go back now to fermenting in a bucket without a tap), ostensibly to check the gravity (down to 1020 since Monday), and wow. Who would have thought that 10g of gypsum could make such a difference? It actually tastes like a proper bitter. All the hop bitterness is accentuated, just like it says in the books. The only thing is that I absolutely have to bottle this on Monday night because I'm off to Germany on Tuesday -- so it would be good if the gravity had dropped a bit more by then.