Priming Keg for Wherry

[Georgy]

I have an old Boots keg that i want to put my latest brew in.
How much sugar should i add, im assuming its a 5gallon keg.

My wherry has been brewing for about 3 weeks , i had some issues in the first week so i contacted muntons. They sent me another packet of yeast which i added and nothing! So i was recommended to add yeast vit, still nothing!

So i just thought instead of wasting it i might as well keg it instead of throwing it?

[EoinMag]

Try a different yeast, apparently Muntons yeast sometimes has problems attenuating all malt kits below about 1.020

[mickhew]

85 grams sugar is the norm for 40 pint kits. When you say "still nothing" what do you mean ? Have you done hydro readings? If it gets to 1016 or so and stays there, this should be low enough.

[sargie]

I did a wherry recently it got down to 1014 with muntons yeast i bottled it a week ago i primed the bottles with coopers carbination drops as i did my lager and the plastic bottles havnt firmed up at all and the bottles are almost clear. So in the future i will toss their yeast and use a better one as i believe thats why they aint carbinating.i Bottled a coopers stout on monday and they have firmed right up already.

Muntons have a problem imo and they need to sort it.

[EoinMag]

Here's a thread from a US forum where they report the same thing

http://www.homebrewtalk.com/f39/stuck-1 ... in-138440/

Muntons were replacing the kits a while back from what I remember where people were blaming the wort production method on this forum for the Woodfordes kits, maybe it's actually the yeast which has the problems? Although I do also remember people here trying different yeasts and I dunno if they got any better results with those either.

[EoinMag]

Ooh apparently this statement is on the Muntons website:

"For recipes demanding the use of sugar our Standard Yeast is ideal. If all malt brewing is undertaken we would recommend that you use our Premium Gold Yeast as our Standard Yeast will struggle to ferment some of the more complex sugars which are more prevalent in all malt recipes."

[sargie]

Ooh apparently this statement is on the Muntons website:

"For recipes demanding the use of sugar our Standard Yeast is ideal. If all malt brewing is undertaken we would recommend that you use our Premium Gold Yeast as our Standard Yeast will struggle to ferment some of the more complex sugars which are more prevalent in all malt recipes."

Yeah but in the muntons 2 can kits you get the gold yeast. Mine fermented like crazy for 1 day then died off and took a full week to hit 1014, i primed my bottles and after a week conditioning i tried one and it is almost completly flat. I assume the yeast had stopped and even the addition of extra fermentables has not improved things.

[EoinMag]

Ooh apparently this statement is on the Muntons website:

"For recipes demanding the use of sugar our Standard Yeast is ideal. If all malt brewing is undertaken we would recommend that you use our Premium Gold Yeast as our Standard Yeast will struggle to ferment some of the more complex sugars which are more prevalent in all malt recipes."

Yeah but in the muntons 2 can kits you get the gold yeast. Mine fermented like crazy for 1 day then died off and took a full week to hit 1014, i primed my bottles and after a week conditioning i tried one and it is almost completly flat. I assume the yeast had stopped and even the addition of extra fermentables has not improved things.

Yeah I'm not sure, there are rumours etc about....I'd expect it to be the good yeast, but they definitely appear to have problems with possibly more than one thing.....

[Georgy]

well the SG has changed but just not a lot. I will check what it is tomorrow but it never showed any signs of actively working with the new yeast packet!

Ohwell i've got nothing to loose by kegging it, if it tastes like p*ss I'll contact Muntons!

Thanks all

[EoinMag]

Leave it a few weeks and it'll be a beautiful pint.