Thanks Daab. I'll rack it now (just sterilising the keg and pipes etc.
Back in a week or two.
TB
Muntons Conkerwood
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troublebrewing
Well, as promised, one week later..
I just finished starting my third Muntons kit (Gold) and thought it best to check the SG of the Conkerwood.
Sad to say it is still at 1020...
I took a sip of the stuff and it is pretty bitter, but of course I'm not sure how/what it compares to.
Remember I have not added any light spray malt at any stage.
Any thoughts on what else to do apart from wait five/six weeks to drink?
Thanks,
TB
I just finished starting my third Muntons kit (Gold) and thought it best to check the SG of the Conkerwood.
Sad to say it is still at 1020...
I took a sip of the stuff and it is pretty bitter, but of course I'm not sure how/what it compares to.
Remember I have not added any light spray malt at any stage.
Any thoughts on what else to do apart from wait five/six weeks to drink?
Thanks,
TB
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troublebrewing
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troublebrewing
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tubby_shaw
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troublebrewing
Right, well I have had the Conkerwood in the keg for a while now, but the SG remains around the 1020 or maybe a fraction less, but it still tastes ok. It's bitter, yes, certainly not sweet, so that seems like a good sign.
At the same time I have a Muntons Gold and by God that IS bitter. Again, the SG is around the 1020, but interestingly, with the Brewmakers single can kit I did at the same time the SG is well above 1020, more like 1022. But that tastes SWEET.
Of course, with that one I put 1kg of sugar into it, so maybe that's not surprising?
I'm fairly happy with the Conkerwood, but this, with the Gold the Sg remains around 1020, and that was the same with the first kit I ever did, last November, and that was drinkable too.
I get a little worried that the Muntons instructions say not to ket until fermentation is complete - suggested as SG of 1014.
TB
At the same time I have a Muntons Gold and by God that IS bitter. Again, the SG is around the 1020, but interestingly, with the Brewmakers single can kit I did at the same time the SG is well above 1020, more like 1022. But that tastes SWEET.
Of course, with that one I put 1kg of sugar into it, so maybe that's not surprising?
I'm fairly happy with the Conkerwood, but this, with the Gold the Sg remains around 1020, and that was the same with the first kit I ever did, last November, and that was drinkable too.
I get a little worried that the Muntons instructions say not to ket until fermentation is complete - suggested as SG of 1014.
TB
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troublebrewing
Yes, I forgot to reiterate that the Gold and the Brewmakers was made with rehydrated yeast, and then i got the Big Blow Off Exploding Fermenting Bin Lids!
Actually, I am now in two minds whether rehydrating the yeast is a good thing or not, as I have ended up with pretty good beer (IMO) in any event.
I don't have a tap on the fermenting bins I have, I'm afraid.
Actually, I am now in two minds whether rehydrating the yeast is a good thing or not, as I have ended up with pretty good beer (IMO) in any event.
I don't have a tap on the fermenting bins I have, I'm afraid.
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troublebrewing
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troublebrewing
I'll go back and check it again.
I'm currently checking the SG of the Muntons Gold - just letting the bubbles settle.
If you remember, a few days ago, I also fooled around with a Brewmaker kit that came with the stuff I bought from the outset... YUCK! MASSIVELY sweet, and not of cup of tea at all. Prob going to ditch it down th drain.
back to the conkerwood, I'll go and check it now.
TB
I'm currently checking the SG of the Muntons Gold - just letting the bubbles settle.
If you remember, a few days ago, I also fooled around with a Brewmaker kit that came with the stuff I bought from the outset... YUCK! MASSIVELY sweet, and not of cup of tea at all. Prob going to ditch it down th drain.
back to the conkerwood, I'll go and check it now.
TB
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troublebrewing
No, I swear on every fibre in my body that the Conkerwood is reading easily 1014. Hope I'm reading the hydrometer correctly, of course.
As for the Gold, that looks on course as well. Currently around the 1018 mark I'd say.
As for the fuzzy feeling one gets from 'tasting' such samples, I should say that the sample 'feel' pretty good.
As for the Gold, that looks on course as well. Currently around the 1018 mark I'd say.
As for the fuzzy feeling one gets from 'tasting' such samples, I should say that the sample 'feel' pretty good.
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troublebrewing
For the Brewmaker, Daab, I don't have the ability etc to bottle. Can I just keg it instead?
I was going to start another thread on this, but how important is it to move the wort from the fermenting bin to the keg within a few days of fermenting stopping?
Can you leave the wort alone and then keg/bottle when you have the space/equipment? I'm a keg short at the mo. Although consumption of the Conkerwood might relieve the pressure and let me keg the Gold sooner than expected!
I was going to start another thread on this, but how important is it to move the wort from the fermenting bin to the keg within a few days of fermenting stopping?
Can you leave the wort alone and then keg/bottle when you have the space/equipment? I'm a keg short at the mo. Although consumption of the Conkerwood might relieve the pressure and let me keg the Gold sooner than expected!
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stevezx7r
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troublebrewing
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troublebrewing