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.

It seems I have to go to the home brew shop again

I seem to be the only person in the world who actually likes a bit of sulphur in their beer. Everything I read has people cringing at the very thought of it, but it's frequently found in two of my favourite kinds of beer – English bitter and Franconian Lagerbier.

I was delighted on one visit to find a good whack of sulphur in the Clockwork Brewery's lager, but on subsequent tastings I was disappointed. Clearly the brewer regarded it as a defect and had successfully eliminated it from later batches.

Since I have soft water, it appears I need to go and buy some calcium sulphate.