I picked up a tin of this some time ago. Was looking through the instructions which suggest keeping it in the same way as an ale.
Hmmm.
I thought a bock used a lager yeast? If so what lager yeast do I replace the Muntons with? Do I ferment at 13-15 degrees celsius then cooler for lagering?
Or should I just try Munton's yeast and do as they tell me?
Munton's Conn. Bock
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FlourPower
- Hollow Legs
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- Joined: Sat Jan 24, 2009 7:53 pm
Munton's Conn. Bock
Drinking: Turbo Cider, Black Rain Stout, Jotun Killer Double Stout, Apple Wine, AG#1 F.A.G,
Fermenting: Bramble Wine
Conditioning: Blueberry Jam Mead, Gales Mead, HLM EPIC FORCE Methegln, Tropical Juice TC on an orange mead slurry, AG#2 S.L.A.G.
Waiting for Space: Muntons Conn: Bock
Fermenting: Bramble Wine
Conditioning: Blueberry Jam Mead, Gales Mead, HLM EPIC FORCE Methegln, Tropical Juice TC on an orange mead slurry, AG#2 S.L.A.G.
Waiting for Space: Muntons Conn: Bock
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Waffty
- Lost in an Alcoholic Haze
- Posts: 645
- Joined: Wed Jan 02, 2008 6:39 pm
- Location: Peoples Republic of Dudley
Re: Munton's Conn. Bock
It's not uncommon for a kit maker to supply ale yeasts with their kits, as it's easier in the production run + ale yeast is a little more forgiving in the temparature stakes.
Saflager S-23 is pukka German Lager yeast which works well at lower ale yeast type temps & lower if you dare. If you do decided to go low, then you may need to pictch two packets or kick off a suitable starter, in advance, or you could get it started & lower the temp (gradually), when everythings going.
Oww one limiting thing, it's nigh on £2 per 11g packet.
Saflager S-23 is pukka German Lager yeast which works well at lower ale yeast type temps & lower if you dare. If you do decided to go low, then you may need to pictch two packets or kick off a suitable starter, in advance, or you could get it started & lower the temp (gradually), when everythings going.
Oww one limiting thing, it's nigh on £2 per 11g packet.
Fermenting - Nothing
Conditioning - Nothing
Drinking - Tea
Planning - Everything, if only I had the time ... !!
Conditioning - Nothing
Drinking - Tea
Planning - Everything, if only I had the time ... !!
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Chris The Fish
Re: Munton's Conn. Bock
this is well worth doing, i did the bock with s23 at garage in the autumn temps and got a cracking brew.
IIRC, i fermented it at 9-12deg c, then when it had stopped, or dropped sufficiently i brought it into the warm for a rest, then bottled and then put back into the garage at 9-12c to condition.
It was a stupendous pint, if only i could find my note book which would tell me what fermentables i used in it, i think it was light spraymalt but i may be mistaken.
Great pint, enjoy.
IIRC, i fermented it at 9-12deg c, then when it had stopped, or dropped sufficiently i brought it into the warm for a rest, then bottled and then put back into the garage at 9-12c to condition.
It was a stupendous pint, if only i could find my note book which would tell me what fermentables i used in it, i think it was light spraymalt but i may be mistaken.
Great pint, enjoy.