Why are all my brews getting stuck?

Curious Brew · Post by **Curious Brew** » Wed Aug 20, 2008 3:56 pm

BlackBag wrote:Mountmellick. I think that's the Irish one.
You know what, it's so obvious I'd never thought of it. Beers of the same can size will have the same OG. Little things like that just pass me by.
Anyway, sorry if it seems I'm hijacking this thread.

I have a can of Mountmellick at home and it's clearly labelled as being a Munton's.

The OG doesn't have to be the same for every can of the same size. A can of water wouldn't have the same OG as a can of treacle... or am I missing something?

BlackBag · Post by **BlackBag** » Wed Aug 20, 2008 4:04 pm

Yeah but (me trying to sound clever, dangerous territory) if the cans all contain a set amount of malt, and that malt's going to be roughly the same for all beers, then the OG by default will be the same.
I can't think. Me head hurts.

Curious Brew · Post by **Curious Brew** » Wed Aug 20, 2008 5:20 pm

BlackBag wrote:Yeah but (me trying to sound clever, dangerous territory) if the cans all contain a set amount of malt, and that malt's going to be roughly the same for all beers, then the OG by default will be the same.
I can't think. Me head hurts.

But the malt doesn't have to be of the same density, I mean.

Shoit · Post by **Shoit** » Wed Aug 20, 2008 6:13 pm

Sorry to hi-jack the thread but I'm currently brewing a Muntons premium conker brown ale. It's been fermenting for 4 days and is now sat at 1019. I pitched Safeale S04 at about 25deg, this had been rehydrated prior to pitching.

The last muntons kit that I did stuck and took ages to get down to 1014. I'm now worried that this kit has done the same, even with the Safeale S04. Should I give it more time, it's in a fermenting vessel with an airlock and there doesn't appear to be any action there in the form of bubbles.

Should I rouse the yeast?

Kev

sparky Paul · Post by **sparky Paul** » Wed Aug 20, 2008 6:43 pm

Shoit wrote:Should I rouse the yeast?

If the gravity stops moving for two days, I would.

Shoit · Post by **Shoit** » Wed Aug 20, 2008 6:44 pm

Apart from the risk of infection are there any other risks with rousing the yeast?

Kev

maxashton · Post by **maxashton** » Wed Aug 20, 2008 7:01 pm

nothing serious. might take a bit longer to clear if you overdo it.

Shoit · Post by **Shoit** » Wed Aug 20, 2008 7:09 pm

Thanks for the reply - i'm now questioning my continued purchase of Muntons kits at the moment! Any other suggestions of alternatives?

Kev

Post by **Jim** » Wed Aug 20, 2008 7:14 pm

Shoit wrote:Thanks for the reply - i'm now questioning my continued purchase of Muntons kits at the moment! Any other suggestions of alternatives?

Kev

Going by some of the posts above, go all grain!

Shoit · Post by **Shoit** » Wed Aug 20, 2008 7:16 pm

Not sure i'm quite ready for that - it scares me!? And i don't have the cash for the equipment. I've only made 3 kits.

Are most of the kits available made by Muntons?!

Post by **Jim** » Wed Aug 20, 2008 7:22 pm

Shoit wrote:.........Are most of the kits available made by Muntons?!

If Graham is right (pretty likely!) then the malt extract used for all kits comes from Muntons.

Stonechat · Post by **Stonechat** » Wed Aug 20, 2008 7:25 pm

Shoit wrote:Not sure i'm quite ready for that - it scares me!? And i don't have the cash for the equipment. I've only made 3 kits.

Are most of the kits available made by Muntons?!

If you can make a pot of tea, you are quite capable of AG.
If cash is tight scour the Ads in your local paper,try boot sales and e-bay' also Jim's for when someone upgrades.
From what GW has posted it appears Muntons supply the malt concentrate for all UK made kits, but there are imported ones as well.

Hang in there something the dark side will be on you before you know it

nil_fhios_agam · Post by **nil_fhios_agam** » Wed Aug 20, 2008 7:28 pm

So I just checked again and this is still stuck on 1.020. I am not sure what do to, all rousing and moving to secondary has failed. I am very reluctant to add Dry Beer Enyzme cause the last batch tasted horrible because of it. Is it worth kegging this now with no priming sugar? Would this eventually settle down?

Any suggestions would be great.......BTW, this is certainly my last Kit....on to dry extract from now on.

Also, this was a one can kit I added 1Kg of Spray Malt.....if that takes the blame away from Muntons.

pongobilly · Post by **pongobilly** » Wed Aug 20, 2008 7:40 pm

i have had the same problem, i have done several kits and the only kit i had that fermented out properly was milestone crusader, and that sprung a leak in the keg, i have used dry beer enzyme and have to agree it leaves a strange very alcoholic taste, i have had use it on a pre muntons milestone lions pride, so it cant all be down to muntons, surely though even if a kit gets stuck at say1018, then its gonna drop a few points once sugared and kegged????

Shoit · Post by **Shoit** » Wed Aug 20, 2008 7:47 pm

Stonechat wrote:
Shoit wrote:Not sure i'm quite ready for that - it scares me!? And i don't have the cash for the equipment. I've only made 3 kits.

Are most of the kits available made by Muntons?!
If you can make a pot of tea, you are quite capable of AG.
If cash is tight scour the Ads in your local paper,try boot sales and e-bay' also Jim's for when someone upgrades.
From what GW has posted it appears Muntons supply the malt concentrate for all UK made kits, but there are imported ones as well.

Hang in there something the dark side will be on you before you know it

Surely it's harder than making a cup of tea - it looks harder from the posts and guides on here?

Kev

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Why are all my brews getting stuck?