We bottled the Kansas City Pale Ale yesterday, during the Chiefs-Raiders squeaker. The yield was only 44 bottles, but I cracked the mouth of one capping it (note to self: apply less pressure to the capper), so I had a sample for testing and tasting. I was surprised that the gravity hadn't come down any since racking to the secondary fermenter; then I remembered that the addition of priming sugar brought it up. It tastes a little sweet—again due to the priming sugar—and I think the hops have mellowed a little (though it's still pretty hoppy). I'm looking forward to opening a bottle in a week and seeing how it's carbonating.