The Muntons Stick - is it the yeast?

[Paddy Bubbles]

Decided to diversify a little next time and do some kits that aren't manufactured by Coopers. Muntons seems to have a reputation for sticking. So what causes this, is it the yeast??

[danbrew]

Don't do it. Stick to coopers, there's plenty of range and almost guaranteed success...

Excuses I have heard relate to the transport/ storage of the kits before and when they arrive at LHBS (which damages the yeast)... But since coopers are on the same truck and it doesn't manage to screw up their's, I'm not buying that one...

The guy who runs a brew shop near me says it's a specific batch of barley that was used in some kits that was low on some micronutrients (specifically zinc), and that has caused stuck ferments on some 'batches'. What a load of sh1te that is! It happens far too frequently and for far too long to be an odd batch of barley... He might have fallen for that excuse from the suppliers, who have (in their wisdom) decided that they can now sell yeast nutrient for high end beer kits!!! Robbing g1ts!

Besides, why wasn't the barley tested before it was passed on (or fobbed off...) on homebrew kits!? They are taking us for mugs... Don't buy them, your lining the pockets of a company that is deliberately decieving it's customers...

[Stomach]

My LHBS guy said, he belived that Muntons yeast (woodfordes and every other muntons range) is designed to be used in huge batches, and it doesnt transfer brilliantly down to 40 pints. Sounds viable and he has no reason to suggest otherwise.

That said, I have never had a stick with muntons/woodfordes, but they had taken 3 - 4 weeks to be below 1015, which isnt a bad thing I suppose!

[daddiesJuice]

I have now brewed at least 10 munton kits this year so far, Smugglers, wherry, Nog, Great eastern & Midas touch to name a few. I can ferment them down in 7-10 day just stood in my home office, never a stuck brew, maybe I'm just lucky. I would give one a go and see for your self.

[mickhew]

No one knows the real cause of it, it isn't the yeast. Munton's know about it, but still sell loads of them, so don't seem bothered about looking into it. Loads of people brew them and have no problems. I've had loads of problems, so stick with Coopers. I have tried every trick in the book with Muntons kits, and when my last one was cloudy, and finished at 1018, and was cloudy 3 months later I gave up on them!

[danbrew]

I suppose part of it too depends what your happy with... But I wouldn't be happy with near £25 on only 1015 after 3 or 4 weeks. The lack of interest from that company just smacks of arrogance to me so it's now become a point of principle. Complaints from customers shouldn't be disregarded, the whole undustry nearly died a few years back and supposedly turned itself round on a drive for quality over cost... These days punters are willing to stump up the cash for quality products, but too many people report problems with muntons and no company should be treating it's customers like that... Vote with your wallet because the customer should always be right...

[christet]

I have just finished brewing Ruby Red and that stuck at 18 FG......

I cannot comment over whether this impacts on the quality of the brew in regards to taste as it has only been bottled for 2 weeks.

[Stomach]

I have just finished brewing Ruby Red and that stuck at 18 FG......

I cannot comment over whether this impacts on the quality of the brew in regards to taste as it has only been bottled for 2 weeks.

Hi Mate, just noticed you are from Gods city! And also like Gods own football team!! which homebrew shops do you use?

Cheers

[TC2642]

I quite like this yeast, looking over my records I found that it got low gravity beers down to around 1010 but for the higher gravity ales I needed to rehydrate two packs to get from 1047-1007.

I think this is the real problem, I'm not so sure it's an issue with batch size otherwise, I think, SO4, SO5 and many other commercial yeasts would have the same problem in a smaller batch.

From my purely empirical observation it seems like they need to double the packet weight.

[niallac]

I quite like this yeast, looking over my records I found that it got low gravity beers down to around 1010 but for the higher gravity ales I needed to rehydrate two packs to get from 1047-1007.

I think this is the real problem, I'm not so sure it's an issue with batch size otherwise, I think, SO4, SO5 and many other commercial yeasts would have the same problem in a smaller batch.

From my purely empirical observation it seems like they need to double the packet weight.

Yup, +1.

See how most kits come with a measly 5-6g sachet of yeast? And the likes of Nottingham etc come in an 11g sachet? I am convinced that this is the problem. I now buy an 11g sachet every other kit, and double up the kit yeasts between times. You get a much quicker start to the primary, and the fermentation completes more quickly.

Niall

[Paddy Bubbles]

I'm not really into this idea of trying to make every pint cost as little as possible - but buying a "premium" yeast every time you do a kit doesn't half push the cost up.

Premium 3kg kits cost around the 27euro mark here in Ireland - add another 2 euro for an S-04 and you're looking at an expensive brew. I think the advice to stick with Coopers might be a sensible one..

[mikeyt]

I'm currently brewing a two can kit - the Woodforde's Admiral's Reserve, which is also manufactured by Muntons. Instead of buying another sachet of Nottingham Ale yeast (which I have done in the past), I made a dry yeast starter with the sachet supplied. I followed the instructions as per Horden Hillbilly's instructions on his website. I made this the day before, and about 16 hours before using. I think this made a big difference to how quicky the yeast actually got into fermenting the beer - it's already hitting the ground running, and the number of little yeasties going into the brew to start with is more as it has already had 16 hours to multiply. This got me bubbles coming out of the airlock in about 8 hours, and down from 1.045 to 1.012 in 4 days! Maybe somthing to try if all else fails?

[gnutz2]

I'd like to ask the question to the people with the stuck fermentations, how well did you oxygenate the wort and what with?

And only getting half a packet of yeast is just rubbish

[Stomach]

I'd like to ask the question to the people with the stuck fermentations, how well did you oxygenate the wort and what with?

And only getting half a packet of yeast is just rubbish

I drop my water it from height into the FV which oxygenates the FV very well coupled with a bit of thrashing and a good stirring. Never (touch wood) had a stuck muntons yet!

<thats the death nail in my next muntons product!! >

[soupdragon]

Did a Wherry as my last kit before moving to extract and partial mashes. Used S-04 and it stuck at 1.016. Every one of the Coopers kits that I did fermented out well and tasted better than the Wherry.
As others have said I think it's more a production issue at Muntons. As they are the only ( that I know of ) UK producer of kits, they've almost got a captive market and MAY feel that they don't really need to pay too attention to their production proccess. You would think that a premium product would be more reliable. It's a shame

Cheers Tom