Quick Q on the Munton's stick...

[PMH0810]

Is it still "Munton's Stick" when the yeast supplied doesn't kick off at all?

Yeast start, all looked good and usual; pitched into 21 degree wort; 48 hours, nowt. Good job I keep a couple of S04s in; just pitched one of those.

[stevezx7r]

For a fermenting beer to stick it must first have started I think the yeast supplied was dead. It's always handy to keep some spare yeast in the fridge, just remember to let it warm up to room temp for 30 mins before pitching

[PMH0810]

Ok - update. 6 hours after pitching the S04, have a fine foamy krausen. Going to dry hop with an oz of Goldings when things start to subside.

[PMH0810]

Okay - now fairly convinced it's not the yeast that causes the stick. 3 days at 1.020 on S04. I have roused the yeast again but, if no further movement, will pitch the dreaded dried beer enzyme.

B#gger

[Lillywhite]

Okay - now fairly convinced it's not the yeast that causes the stick. 3 days at 1.020 on S04. I have roused the yeast again but, if no further movement, will pitch the dreaded dried beer enzyme.

I always use a teaspoon full of Wilkos Yeast Nutrient and havn't experienced a stuck fermentation on any of the Woodforde's kits.

[PMH0810]

Have always wondered if my rousing of the yeast in stuck brews has been successful. This brew has changed that though; have gone from flat to a fresh, recognisable krausen overnight after rousing.

When this one dies down I'll keg/bottle if the ale's in the regions suggested on the kit (1.014).

[PMH0810]

Kegged last night and am once again truly staggered by Safale S04. Was able to get all of the ale out of the FV, not just the non-cloudy stuff. S04 sat glued to the bottom of the FV like a superglue-blancmange.

I'm seriously thinking of ditching kit-yeast in favour of this wonder. However, I know yeast affects flavour so can someone help me with a short list of yeasts with similar properties and the ale type their styled for?

[Bryggmester]

http://www.craft brewing.org.uk/bc/bcpdf/BC2007-Dec.pdf

This back number of the CBA magazine has a very informative article on different yeasts. Must dash, I'm going to brew the Fullers London porter (with a few variations) from Graham's latest book

[Bryggmester]

http://www.craft brewing.org.uk/bc/bcpdf/BC2005-Sep.pdf
And this one is probably better.

[PMH0810]

Both absolutely stunning - thank you!