Yesterday I kegged the Bitter and it’s really quite spot on for flavor and bitterness – even a bit of the fruity affects that make a good British pint good. The final number: 1.012! We’ll see how it carbonates though. I’m trying out a new kegging stone that is supposed to more easily diffuse CO2 into solution. Here’s hoping.
The stout on the other hand is probably more chocolate than I’ve ever done before. Its quite nice right after primary but is only at 1.020, so its got some room to drop. Luckily there was a bit of activity at the airlock last night so maybe its working on those sugars some more.
Oooh a kegging stone. LEt me know how that works. I have one on the oxygen tank and it works really well for per fermentation oxygenation but I am thinking about getting one for carbonating.