It looks and smells delicious. We made many mistakes in the first batch which we seem to have managed to avoid in this batch. As a result, we came a lot closer to achieving our target original gravity (which was 1.085, we were 1.078). We measured the gravity today and it was 1.022. Using a convenient alcohol calculation formula ((original gravity - final gravity) * 131; (1.078 - 1.022) * 131) we calculate that it's around 7.3% ABV, which is not quite the 8.4% we get with actual Kwak, but it's close and there are still a couple of weeks of secondary fermentation left.
Well now, that was a bit beer-nerdy and unpleasantly math-flavoured. So Here is a cool picture of a carboy being cleaned:
Still here? Good.
We also made a much better job of the siphoning this time around. Stupid as it sounds, we placed both carboys side by side the last time and ended up pumping the beer from one into the other, resulting in a stirred up, yeasty beer with a foamy head. This is not a good thing.
This time around, we used a more sensible arrangement, with the primary carboy on a table and the secondary below:
We were very careful not to disturb the sediment and we siphoned with no splashing, resulting in no head and a much clearer beer.
It will sit in the secondary carboy for two or three weeks, during which we hope it will ferment a bit more and it should clear quicker and to a greater extent than the previous batch. We will then keg it and drink it - unless we have died after drinking the first batch, in which case somebody else will keg it and drink it in our memories. I can only assume they will wear our hats while doing so, with black feathers as a sign of mourning.
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