1020 stick

lee1 · Post by **lee1** » Sat Aug 18, 2012 7:59 pm

can anyone help i have had a muntons winter warmer in fv since wednesday its been bubling along lovley but completley crashed this morning at 1020 please help

Ditch · Post by **Ditch** » Sat Aug 18, 2012 8:29 pm

That's what Muntons are famed for, Lee. There'll be deniers, of course. But then, just the other day, on You Tube, I found Jews denying the Holocaust ever took place

Seems some people just don't want to accept anything.

Hippo · Post by **Hippo** » Sat Aug 18, 2012 8:57 pm

Fermenting for 2 or 3 days and down to 1020? Sounds more than normal to me. Leave it alone and check the SG in a week.

It will be fine prob end at 1014. Patience will be rewarded

Post by **Monkeybrew** » Sat Aug 18, 2012 9:17 pm

Hippo wrote:Fermenting for 2 or 3 days and down to 1020? Sounds more than normal to me. Leave it alone and check the SG in a week.

It will be fine prob end at 1014. Patience will be rewarded

+1

There's 3.6kg of malt extract for that weeny 6g of yeast to munch through.

lee1 · Post by **lee1** » Tue Aug 21, 2012 7:37 pm

hi all 1020 stick is moveing slowly giving it a stir every night going down about 1018 at the moment

Doctor_Paul · Post by **Doctor_Paul** » Wed Aug 22, 2012 2:43 pm

I have the same problem. Give it a really good stir with a paddle for 5 minutes or so and it will revive a treat. I reckon it's something to do with the water in Swindon, as it's harder than really hard nails.

Normski · Post by **Normski** » Wed Aug 22, 2012 8:24 pm

Doctor_Paul wrote:I have the same problem. Give it a really good stir with a paddle for 5 minutes or so and it will revive a treat. I reckon it's something to do with the water in Swindon, as it's harder than really hard nails.

If you stir it for 5 mins you will Oxidise it.
A gentle rouse of the yeast should be enough.

twentyfootwilf · Post by **twentyfootwilf** » Wed Aug 22, 2012 8:50 pm

I am convinced that the small 6g sachet of yeast for these 3kg plus kits is no where near enough. I recently did a Muntons Gold Smugglers 3.6kg kit and in addition to the kit yeast I used an additional sachet of Coopers yeast, ( I had one left over from a Coopers original series lager which is an ale yeast)making a total of 13g.The original gravity was 1050. I Just sprinkled the yeast on top of the frothy wort and left it to slowly rehydrate on the froth, no stiring needed. The brew fermented down to 1010 in a week and tastes great. Just use some extra yeast or even make up a starter bottle and leave for a couple of days before pitching.
Incidentaly I've just put one of the new Festival Kits ( Father Hooks Best Bitter) a 3kg kit in the FV and it's very pleasing to see you get a 10g sachet of yeast in these kits. Clearly Muntons could take a leaf out of their book and provide a decent amount of yeast with their 3kg plus kits, I mean why spoil the ship for a hap'orth of tar. Penny pinching, shame on you Muntons

Stomach · Post by **Stomach** » Wed Aug 22, 2012 8:56 pm

I think it may be a water thing with a stick!

Thankfully I have never had a Muntons stick and I have done probably over 10 kits made by them, yet some folk always have a muntons stick! the only thing different in each case is water!

Just my thoughts anyway!

Cheers

twentyfootwilf · Post by **twentyfootwilf** » Wed Aug 22, 2012 9:20 pm

Stomach wrote:I think it may be a <a class="ktg6us78hf8vdu7" href="#">water</a> thing with a stick!

Thankfully I have never had a Muntons stick and I have done probably over 10 kits made by them, yet some folk always have a muntons stick! the only thing different in each case is water!

Just my thoughts anyway!

Cheers

What sort of water are you using, bottled or plain old tap?

Stomach · Post by **Stomach** » Thu Aug 23, 2012 4:25 pm

twentyfootwilf wrote:
Stomach wrote:I think it may be a <a class="ktg6us78hf8vdu7" href="#">water</a> thing with a stick!

Thankfully I have never had a Muntons stick and I have done probably over 10 kits made by them, yet some folk always have a muntons stick! the only thing different in each case is water!

Just my thoughts anyway!

Cheers
What sort of water are you using, bottled or plain old tap?

Hi Mate, plain old tap water!

Doctor_Paul · Post by **Doctor_Paul** » Fri Aug 24, 2012 2:30 pm

Normski wrote:
Doctor_Paul wrote:I have the same problem. Give it a really good stir with a paddle for 5 minutes or so and it will revive a treat. I reckon it's something to do with the water in Swindon, as it's harder than really hard nails.
If you stir it for 5 mins you will Oxidise it.
A gentle rouse of the yeast should be enough.

Not around here it isn't. Just a gentle rouse doesn't do the job, and I've yet to oxidise a batch this way. I've actually found that I have to leave the paddle and hydrometer in the brew to save having to sterlise them every time, and just take regular readings and stir as required.

This time around I've tried adding a camden tablet to my starting water as suggested in past threads - maybe this will make a difference.

MartinC · Post by **MartinC** » Sat Aug 25, 2012 12:43 pm

[quote="Normski"]If you stir it for 5 mins you will Oxidise it. A gentle rouse of the yeast should be enough.[/quote]

Actually, the situation is a bit complicated with yeast and there are sone Catch-22s involved. Ethanol is produced by anaerobic fermentation (no oxygen) with carbon dioxide as a by-product. However, yeast needs oxygen to multiply in the first place (Catch-22 #1), and CO2 is toxic to yeast(Catch-22 #2) .

A common cause of stuck fermentations is there not being enough oxygen for the yeast, especially in the early stages of fermentation. For this, a vigourous stirring is required. Nothing will be oxidised to any noticeable extent. The only danger is that you may introduce an infection by doing this (Catch-22 #3). So, a gentle stiring may be a compromise but, if it doesn't work, then you may have to take the risk and do a more vigourous stirring to get oxygen in and carbon dioxide out.

Cheers,

Martin

Normski · Post by **Normski** » Sun Aug 26, 2012 10:35 am

MartinC wrote:
Normski wrote:If you stir it for 5 mins you will Oxidise it. A gentle rouse of the yeast should be enough.
Actually, the situation is a bit complicated with yeast and there are sone Catch-22s involved. Ethanol is produced by anaerobic fermentation (no oxygen) with carbon dioxide as a by-product. However, yeast needs oxygen to multiply in the first place (Catch-22 #1), and CO2 is toxic to yeast(Catch-22 #2) .

A common cause of stuck fermentations is there not being enough oxygen for the yeast, especially in the early stages of fermentation. For this, a vigourous stirring is required. Nothing will be oxidised to any noticeable extent. The only danger is that you may introduce an infection by doing this (Catch-22 #3). So, a gentle stiring may be a compromise but, if it doesn't work, then you may have to take the risk and do a more vigourous stirring to get oxygen in and carbon dioxide out.

Cheers,

Martin

Hi Martin
I agree that the yeast needs plenty of oxygen in the early stages but this is not what was asked about.
The original said he had a stuck ferment on day four, this is past the intial stages of fermentation.
Norm

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