The Muntons stick strikes again!

CrownCap · Post by **CrownCap** » Fri Jul 27, 2007 8:38 am

Well, we have another casualty in the war of attrition we kit brewers are fighting against the evil Muntons empire

My Smugglers Special has been sitting for nearly a week at 1017 now and it ain't shifting. I know the OG was relatively high at 1052 but the S-04 (+Yeast-Vit) should be capable of more than 67% attenuation surely! It tastes really promising but definitely far too sweet.

Well I cracked last night and added some Brupaks Dry Beer Enzyme to see if that could restart it. The body was particularly full so I figured it would handle the enzyme ok without turning to water. Will see how that goes later today and if not restarted I'll pitch some more yeast (will have to be the original Muntons Gold that came with the kit).

Will keep you updated. Never surrender!

Chris The Fish · Post by **Chris The Fish** » Fri Jul 27, 2007 12:24 pm

Can i join you in your quest?

My Great Eastern has been at 1020 for 2 days now, and before that it was dropping at 1point a day!, im away for a weekend fishing now so ive just re-pitched another 11g of Notts Yeast (+Yeast Vit). I oringinally pitched Notts yeast with the amount of talk of stuck fermentations.

My Wherry stuck at 1018 for 5 days and after a repitch then it only went to 1014. I think the problem is not the yeast but the viable fermentables in the 2 cans.

But i know very little.

not just about this either ..

CrownCap · Post by **CrownCap** » Fri Jul 27, 2007 2:31 pm

Welcome to the quest Chris!

Agree, it doesn't seem to be any particular strain of yeast to blame. We all seem to be aerating well and keeping an eye on temperatures so that pretty much leaves the wort. Can't beleive its the water so it must be the extract.

Anyhow, the Dry Beer Enzyme seems to have kicked it off agian and there's a good head forming now. I think if this gets it down to under 1015 then the residual sweetness should be banished.

I'm going to have to transfer to a secondary in a few days though as I won't have an opportunity to bottle it for another fortnight. Its 14 days in now and 28 days in the primary is probably pushing it a bit I'd guess

CrownCap · Post by **CrownCap** » Mon Jul 30, 2007 12:12 pm

Well the Dry Beer Enzyme seems to have done the trick. Its now gone from what was actually an OG of 1053 (when I checked my notes) to 1017 then down to 1007 after 3 days with the enzyme. Should have a bit of a kick to it this one

Have now dropped it to a secondary under an airlock where it will stay for a couple of weeks to clear a bit more and until I get a chance to bottle it.

fivetide · Post by **fivetide** » Mon Jul 30, 2007 12:47 pm

Bloody hell, that's going to be stronger than my Smugglers, that's for sure! Without bothering to look it up I think mine stopped at 1012.

It's a brew full of character and looks great, but I prefer the Great Eastern on the whole. I'll certainly give it another go one day though.

All the very best with it, I hope it turns out to be superb!

Hoppkins · Post by **Hoppkins** » Mon Jul 30, 2007 1:20 pm

I got annoyed at my wherry after it seemed to stick. So i lost my temper (after a bad day) and kicked the bottom of the fermentation bin along with some expletives.

It fermented out almost totaly following that... weird... and not recommended.

CrownCap · Post by **CrownCap** » Mon Jul 30, 2007 1:23 pm

Nothing like put the fear of God into those yeasties to get them working.

nicktherockstar · Post by **nicktherockstar** » Mon Jul 30, 2007 4:57 pm

i have given it the smallest of stirs and put a really tiny amount of spray malt in to give the yeast something easy to get going again on. seemed to do the trick.

CrownCap · Post by **CrownCap** » Mon Jul 30, 2007 5:13 pm

Unfortunately Nick I tried the gentle approach but it wouldn't shift. So I decided my best bet was to get catalytic on its ass!

chopperswookie · Post by **chopperswookie** » Mon Jul 30, 2007 6:22 pm

not had the muntons yet (touch wood) my wherry did get down to 1012 but that was after two weeks primary.

Chris The Fish · Post by **Chris The Fish** » Mon Jul 30, 2007 11:19 pm

im off, the woodforde beers are now defunct in the fish brewery.

Ive just ordered a brewers choice ipa as my next one (after a nice wheat for the summer) as...

Wherry - Stuck at 1018, then after repitching went to 1014 (just) - nice pint tho..
Nelsons Revenge - Finished high leaving it rather sweet.
Great Eastern - Stuck at 1020 then repitched and now at 1012 (which should be ok!)

So 3 kits, 2 ive had stick. but the wherry was nice so ill give it its dues.

nicktherockstar · Post by **nicktherockstar** » Tue Jul 31, 2007 9:36 am

after reading alot on this forum I got myself some better yeasties, 1.50 or whatever they are a pop is more than worth it for a better fermentation, mind I have not used them yet, they are on order from h&g so fingers crossed. going to use it and campden tabs on the werry

prodigal2 · Post by **prodigal2** » Tue Jul 31, 2007 10:17 am

It s a real shame with the inconsistencies of the Woodford kits, as they are very tasty.

There is defiantly some inconsistencies with the fermentables in their kits, and the instructions leave a lot to be desired. And if you send them a email to query the problems you get no response

My only real concern is for the beginner homebrewers who get put off, but on a side note I think if it hadnt been for my stuck ferment with Wherry1 I would never of found this forum(along with many others) and gone AG. So every cloud and all that

David Edge · Post by **David Edge** » Tue Jul 31, 2007 9:23 pm

Quoth CrownCap:
>Can't believe its the water so it must be the extract.

It's the same extract as Brupaks kits - how do people find them?

moco · Post by **moco** » Tue Jul 31, 2007 11:06 pm

I can only recall one instance of a report of a stuck fermentation with a Brupaks kit.

...and how many reports with Woodefords?

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The Muntons stick strikes again!

The Muntons stick strikes again!