I have read about the issues faced by many a home brewer in connection with Woodfordes / Muntons beers.
Well despite the problems discussed on this forum I have a great eastern and will be hopefully breaking the cans open tonight.
The thing is that is seems as if these kits do get stuck so I was tempted to mix up a yeast starter as described by daab and company on this forum with a 500ml PET bottle and some spray malt.
However I dont have any spray malt to hand, but do have some yeast that is sitting in the bottom of my brupaks fixby gold that is an going to rack over to a keg tonight.
The plan was to rack over and put another brew on.
so I could use the yeast thats in the bottom of the fermenter at the moment to start the great eastern off with success
Any thoughts guys??
Woodfordes Great Eastern Yeast problems
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jaytee1
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fivetide
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jaytee1
Thanks fivetide
I plan to use the last batch of yeast from my last brew plus some hydrated yeast, both sitting pretty in the fridge at the moment. Im going to add a load of spray malt 200 grms i hear is good for a starter and give it a day to really get going before pitching it into the great eastern.
From what i can gather the ale is superb if you can get it down something below 1014
good luck with your and letme know how it goes
I plan to use the last batch of yeast from my last brew plus some hydrated yeast, both sitting pretty in the fridge at the moment. Im going to add a load of spray malt 200 grms i hear is good for a starter and give it a day to really get going before pitching it into the great eastern.
From what i can gather the ale is superb if you can get it down something below 1014
good luck with your and letme know how it goes
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fivetide
There's a thread you can follow. I really went to town with a good 22g yeast starter and aeration as you can read, I'll just have to wait a few more days now.
Planning on dry-hopping in a secondary this time though, so might get down a little further in there.
This will be my first brew into a corny, decided to leave my Wherry in the KK as it seems to be doing well in there.
Smugglers next.
Planning on dry-hopping in a secondary this time though, so might get down a little further in there.
This will be my first brew into a corny, decided to leave my Wherry in the KK as it seems to be doing well in there.
Smugglers next.
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Old Jake
As Fivetide already knows, i'm in the middle of a Great Eastern which I started last Thursday. It's OG was about 1042 which was slightly lower than I anticipated but I did top it up to about 24.5l which is more than the 23l on the instruction.
I used a Safale yeast because of the noted problems on this forum and made the yeast up with some hot water for half hour beforehand to get it going. It's been at a steady 21 degrees since then and this morning (6 days in bin) it had hit 1014 although if it drops a point or two then it will make it a respectable 4%ABV.
There's barely any head on it at all now so i'm hoping that it's pretty much done!
It's strange how some work and some don't although I suppose this brewing lark isn't an exact science!
I hope yours goes ok so we can all compare notes in 6 weeks or so time (or however long you can keep your hands off it!
)
Cheers
OJ
I used a Safale yeast because of the noted problems on this forum and made the yeast up with some hot water for half hour beforehand to get it going. It's been at a steady 21 degrees since then and this morning (6 days in bin) it had hit 1014 although if it drops a point or two then it will make it a respectable 4%ABV.
There's barely any head on it at all now so i'm hoping that it's pretty much done!
It's strange how some work and some don't although I suppose this brewing lark isn't an exact science!
I hope yours goes ok so we can all compare notes in 6 weeks or so time (or however long you can keep your hands off it!
)Cheers
OJ
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jaytee1
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Old Jake
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jaytee1
ooppssss -
fivetide
Haha!
That's good news Old Jake, hopefully mine will be a bit lower by the end of the week, but despite throwing more yeast, nutrient and heat at it it's pretty flat now, so I don't think there's much more to feed on in there.
Still 1043 - 1016 even would give 3.6% which isn't disastrous before secondary I guess. We'll see.
My Wherry is shaping up nicely and I'm really pleased with the dry-hopping idea, so will do the same with this one too, although I'm going to do this in a secondary bin this time before racking to the Corny for first time.
That's good news Old Jake, hopefully mine will be a bit lower by the end of the week, but despite throwing more yeast, nutrient and heat at it it's pretty flat now, so I don't think there's much more to feed on in there.
Still 1043 - 1016 even would give 3.6% which isn't disastrous before secondary I guess. We'll see.
My Wherry is shaping up nicely and I'm really pleased with the dry-hopping idea, so will do the same with this one too, although I'm going to do this in a secondary bin this time before racking to the Corny for first time.
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jaytee1
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delboy
Safale 04 comes highly recommened and rightly so, but depending on your tastes nottingham might be a better yeast to use for these kits. It tends to attenuate/ferment the sugars more effectively than Safale ie will finish with a lower gravity ie slightly lighter, dryer taste.
So if you find that these kits are slightly heavy then give nottingham a go, if you like the extra mouthfeel etc of the higher gravity stick with the safale.
Either way boil up the muntons yeast sachet and chuck it into the fermentor as 'yeast nutrient' should help prevent stuck batches
So if you find that these kits are slightly heavy then give nottingham a go, if you like the extra mouthfeel etc of the higher gravity stick with the safale.
Either way boil up the muntons yeast sachet and chuck it into the fermentor as 'yeast nutrient' should help prevent stuck batches
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jaytee1
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delboy
100ml sounds finejaytee1 wrote:That sounds like an interesting idea...delboy wrote: Either way boil up the muntons yeast sachet and chuck it into the fermentor as 'yeast nutrient' should help prevent stuck batches
100ml of water sound right for the boil?
I have to admit though its not actually my idea, another poster, austrialian i think suggested it apparently its the norm in that neck of the woods when making kits and using a quality yeast to put the supplied sachet to some use.
Makes perfect sense though the yeast should be able to get all the nutrients they need from the parts of other yeast(essentially thats what yeast-vit is, yeast extract).
I haven't actually tried it though:oops: (maybe i shouldn't be advising things i haven't personally tried) having moved to all grain, supplied yeast sachets and stuck ferments are a thing of the past.
Hopefully the orginal poster will happen upon this and advise you.
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jaytee1