Conkerwood Dark Ale (Muntons)

Don't need a question to start a thread here. The weather is hot, it would be nice to know when the next brew is coming.

Conkerwood Dark Ale (Muntons)

Postby htkm » 29 Jul 2005, 15:22

Simple one. Two Cans, mix with water and poured yeast starter which I did with the yeast pack that came with it. Been in Primary for 6 days. Airlock started bubbling on the 2nd day.

Yes, the air lock was bubbling. How did I do it? Tighten it like there was no tomorrow. LOL! :mrgreen:

Bubbled non stop for 2 days then suddenly stopped. But there are still fine bubbles on the surface. meaning it's still fermenting. but no more movement on the airlock. Hydrometer read 1022 this morning. The foam(kraeusen) is gone but the brown resinous scum is till on the surface. which is so pose to sink by now. Either this conkerwood takes longer time ferment or the yeast that came with it was not good. Another week in primary. :?

Moehadi, your's was in primary for 2 weeks?

rtng, how's yours? Drink finished liao!?
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Postby Roger » 30 Jul 2005, 16:43

Hi HTKM(& everyone else),

I have not started on my Muntons IPA yet. Currently having fun testing out non-carbonated "purple juice". I believed the IPA will be good though. I may use liquid yeast.
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Postby Moehadi » 03 Aug 2005, 13:28

The following is my record :

Date of brewing : 02 July 2005 @ 1PM
Type of Product : Muttons Premium Gold - Old Conkerwood Black Ale
Volume of water : 23 Liters
Original Gravity : 1046
Final Gravity : 1015
Estimated alcohol : 4.5%
Date of Bottling : 19 Jul 2005
Type of Bottling : 1 X 6L PET Bottles & 1 X 18L Keg

Looking at the record... it's 17 days in primary.
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Postby Roger » 20 Aug 2005, 05:15

Brew my Muntons Gold IPA this morning(Sat2am). Two cans plus add 1 kg of dextrose. SG1052. Trying out my new 2nd hand fridge without any thermostat. I think I can control the fermenting section from 18c to 20c while the top is still in freezer mode.

Since I got a fridge, I may try a true Lager next time.
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Postby htkm » 21 Aug 2005, 22:44

As usual. Popped one( A week old). Flavour/Taste; Like what it said it would.
Old Conkerwood is a distinctive black-coloured beer with an aromatic yet hoppy character. Not quite a porter or a stout, Old Conkerwood, with your eyes closed, drinks like an ale; an underlying dry bitterness provided by the use of specially selected coloured malt pleases the palate and encourages the drinker to appreciate this Conker coloured ale.


For bulk priming I added 146g of Dextrose. So CO2 is ok. Not too gassy.
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The head will thin down and stay all the way to the bottom.
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Postby layangman » 22 Aug 2005, 08:09

good carbonation level...must learn from you.
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Old Conkerwood

Postby spud » 22 Aug 2005, 09:31

Morning htkm,
Looks great after 1 week only in Bottle, how long in secondary..
U should able to expect more lace and possible head after another 7 days & 146g Bulk prime looks like that its just right for U.
What did U work out for 3/4 cup ,,, was it 140 or 150g.. If it is then bugger the science 3/4 cup is the normal for Bottles at least ,, Brew looks great and tastes OK as well !! Winner alround then.

Cheers !
Brewing, well awaiting to be - Newcastle Nut, American Pale
Keg - Scottish 80/-, Eda's Milk Stout
Next in line - Choc /Hazelnut Porter, Dry Knickers Stout then, Classic American Pils, Kolsch.
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Postby htkm » 22 Aug 2005, 12:50

Afternoon Spud,
2 weeks in secondary @ Room Temp.(26C with wet towel warpped) with 120g of dextrose. I'm in a delimma on "To rack @ room temp. or In a cool box". Cause after bottling it will be stored @ room temp. comments?

No, I did not use the 3/4cup. Cause 3/4Cup = 170g. Which is still too high IMO. For this conkerwood batch I calculated based on the CO2 drops per bottle. Usually it's 2 drops for 740~750ml and 1.5 drops for 640~660ml bottle. Since I prefer less gas I went with 1 drop pre bottle. Then I calculated how much was one drop.

One bag of Copper's CO2 is 250g in weight and has 60 drops. which comes to 250g/60= 4.166g per/drop. Then I calculated the total nos bottles that I'm going to be bottling.

Eg: 23liter/660ml=34~35 bottles.
35 bottles x 4.166(Which is 1 CO2 drop)=145.8g. Round it off 146g.
But usually total bottles that you get are lesser then that. I'm sure you know. :) So this just a rough/ball part figure on how much would be needed for bulk priming with lesser gas.

Now this was all before our discussion in Bulk Priming. Your 135~145g / 23 Lt seems to be just about right dude. I just bulk prime the Pale Ale with 135g of dextrose. See how it goes.
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Postby htkm » 22 Aug 2005, 13:09

layangman wrote:good carbonation level...must learn from you.


layangman, It's basically trial and error lah. I have tried 180g and found it to be too gassy. 146g as above was ok, now trying 135g for bulk priming.

Spud & rocket science professor (now who could that be!?) :mrgreen: sometime ago were experiementing with priming amounts and found that 135~145g for bulk priming.


In your case you have experienced exploding bottles. So you know how much not to put next time. :wink:

So it's safe to conculde that 135~145g of priming sugar for 23 lt is fairly safe(No exploding bottles) and not too gassy.
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Postby Roger » 22 Aug 2005, 13:18

I was re-reading Les's advise on secondary in room temperature. Appears that Hunty, htkm & others have done that. My question is "what's the theory"? I would equate room temperature to be 28c to 30c(maybe even 32c). Is that too extreme? Does Les really meant: rack to secondary but ferment at a tad higher temp. than primary. I presume by adding some more brewing sugar & leaving at room temp. will create some more yeast activities and more co2. How about if I were to keg rather then bottle? How about if it's a lager.

Read at Grumpy's forum. 1 week primary(20c), 1 week secondary(20c) & 1 week cold condition(5c) then keg or bottle.

Les' url is gone?
http://www.geocities.com/lesjudith/Home ... ngTips.htm
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Re: Conkerwood Dark Ale (Muntons)

Postby htkm » 25 Apr 2010, 09:10

Poped open a 5-year old Conkerwood. It's good man! :mrgreen:
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Keg:
Secondary:
Primary: Dry Stout
Brewing Soon: Pliny The Elder
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