The Muntons stick strikes again!

[prodigal2]

Keep boring us David, we're all here to learn, if you have time to pass on you're wisdom I can guarantee you will always find someone here willing to listen

Agreed, we are all here because we wish to know more
ANY insight from you is greatly appreciated, and it adds to the knowledge base that is this forum.

[CrownCap]

Some excellent information and advice there David. Thanks

[David Edge]

Thanks chaps - it was just it got very quiet!

d.

[Travis]

I have just put on a Muntons ConnIPABitter, it never got going, dead, not happy, I mixed up another packet of yeast, drained my brew into another fermenting bucket, put this on the bench & dropped this into my fermenting barrel & added the new yeast as it dropped, loads of aeration, air locked it again within the hour it was bubbling.

[Stomach]

I have just kegged my Muntons Smugglers and the trial jar test was rather nice! It was reasonably clear too for a 2 can kit! I am looking forward to this one!!

Stats:-

OG 1048 @ 65F
FG 1014 @ 64.5F

ABV 4.5% plus 0.5% for brewing sugar so 5% ish!

It went in the FV on 22/10/2010 and was kegged today. Length of time purely because I was getting a keg for my birthday! However there was no sticking!

Its now in the airing cupboard for a few days before it goes in the utility room for permanent storage a cold conditioning. I adapted the shelf unit in there last night so I can fit my kegs on the third shelf at a nice height!! I looks like a beer festival in there now!!

Cheers!

[george151]

Hi, I am making a porter which the recipe said would start around 1048 and finish around 1009. I measured 1052 at the start and it's now (at day 9) steady at 1025 (it went from 1027 at day 7). I assume this can safely be said to be stuck. My question is, is this too close to the final gravity for aeration? I haven't tried adding more yeast yet (I have some dry for emergencies). Another point though is that for the day 7 and day 9'measurements the temperature was down at 15.2, is this most likely to be the explanation (I turned up the room's radiator yesterday). Btw the fermenter is a 6 gallon conical.

Cheers!

[boingy]

Get it back up to about 20C and give it a stir (sanitise the spoon).
You might want to consider investing in some form of temperature-control for future brews.

[george151]

Cheers, I will do. Any recommendations for a fermenter heater?

[george151]

It's back up to 20oC now, I stirred and got nothing after 24hr, so I aerated and no change again 24hr later. It's been stuck 6 days now. I'm wondering about adding some powdered yeast I have for emergencies, but any idea how much? The amount I have was intended for a 20L brew on it's own. Should I add all of it just for the desired remaining ~15 gravity points?

[tomblow]

Hi, I'm not using Muntons, but Milestone. This is the second time I have attempted to use a Milestone kit and cannot get it to ferment. The SG initially was 1045 and after a week its at 1040. I have had success with the beer kits that you add sugar to, so I know I'm doing that right, but these Milestone ones that need no extra sugar just wont work for me.

Any ideas or pointers would be great!!!

[GSMunn]

Run through your entire process tomblow, include temperatures of fermenter. Sounds like something's not right there atall mate.

[mickhew]

I agree , Tomblow, something is wrong somewhere with your process, by the way, Milestones is Muntons, same manufacturer. I've done countless Coopers kits, ones you add sugar to, and have had no problems. Why not post a new thread, we are here to help. Don't give up. You really can make good beer at home.

[mickhew]

Reaply to Tomblow. A good stir up, correct pitching temp, correct fermentation temp, and it will ferment out. As long as everything is sanitised it will be o.k. I'm referring to the one can kits. I avoid the Muntons ones like the plague, way too much hassle.

[mickhew]

George put a whole sachet in, I think they are 7 grams. The Muntons kits really are shit.

[Travis]

Does everyone use the yeast Muntons supply with the kit? Is this the problem? Or is it how the yeast is added? Is there a hygiene problem? Or is hygiene the problem, is everything rinsed really clean of sterilising solution?

I brew extract kits with added DME, Flavapak, Barley & Hops & always use the yeast supplied, (I rehydrate the yeast) then mix everything in a fermenting “bucket” I then drop the mix into my fermenting “Barrel” & add the yeast as it drops giving maximum aeration, put the top on, with the heater, airlock & bubbles within the hour.

My own view, I leave it to ferment for a month or so until the pressure in the airlock backs off to almost level.

(I then save the trub & feed it on tomato paste, 1 multi vitamin tablet crushed & lemon juice, then bottle it in a sparkling water bottle to hold the pressure & add this to my next ferment )

All this may not suit everyone, however it suits me. I have a 4 x barrel system, No.1 is for drinking & No’s 2,3, & 4 are maturing, No. 4 being the oldest (for at least 2/3 months) I am about to add barrel No. 5 so I can extend the maturation as the more the beer matures the better it tastes, (in my opinion)

For the heater, I use a 100 watt glass tube fish tank heater that fits perfect through the air lock hole in the screw cap for the barrel, I cut the wire & feed it through a hole drilled in rubber bung, attach the 3 pin plug, plug it in & insert airlock.

Travis.