Problems with Morgans kit

[loffler]

I am having a few problems with a morgans amber ale and wondered if anyone else had done this kit.
I hadnt done a kit in a while as ive been doing AG recently but I took an SG reading of only 1020 then realised I had forgot to add the sugar!
I tried to dissolve the brewing sugar in the microwave and add it to the cooled wort, gave it a good shake and took another reading - 1036. I left it at that and thought the rest will dissolve later or be eaten by the yeast.
The instructions say to ferment at 25°C for 3-4 days or when its below 1005.
Mine has been in my temp controlled fridge for 10 days and wont go any lower than 1010.
I guess I will end up with a weak (3.5%), sweet beer but my problem is that it is VERY cloudy and smells of cider and am worried it is infected but have never had an infection before so not sure what the signs are.
I have tasted the samples and it tastes OK at the moment but is very cloudy.
Should I take it out of the fridge and leave it in the cold to try and clear or bottle it now or just throw it away without trying to salvage it?
Thanks

[Ditch]

They tell ye to ferment it as 25c??? My god, that'd as likely produce rocket fuel! I mean it'd taste like rocket fuel! Sod that!

Morgans? Never even heard of them. They been bought out and their product ruined by Muntons yet?

Not quite sure by what ye mean by having it in ye temp' controlled fridge. Has that been keeping it as 25c? Here we call that an " Oven " And fermenting in an oven, I've found, does tend to produce gravy. Could this be the answer to what ye've done there?

Smelling of Cider? Doesn't sound good for a disgustingly sweet vat of gnats piss, does it?

Oh, just sling it down the bloody sink! Sounds like ye spending ye time and blocking a keg up for what's never going to exactly be Coopers Stout, is it?

[loffler]

Morgans is apparantly the "posh" part of coopers or at least made by them so should be OK. Its called the royal oak amber ale from H&G

http://www.hopandgrape.co.uk/catalog/de ... OY20205077&

The instructions clearly say to ferment as close to 25 as possible so it has been in my beer fridge controlled by the ATC-800 and a heater (actually set to 23)
Checked yesterday and has actually dropped to 1008 now and seems to be clearing a little. Cider smell seems to have dropped off a little too.
Gonna give this one a chance and see if it clears. I may just have strung it out by not dissolving the sugar correctly.

[jonohanson]

I'm brewing a Morgans Saaz Pilsner, and have not been too impressed, it took 2 days to start fermenting, I thought I had killed the yeast and then it started. I hope the end result will make me happy!!!

[Ditch]

Morgans is apparantly the "posh" part of coopers or at least made by them so should be OK.

Never heard of a 'posh side of Coopers' either! Strange.

And I still can't get over that 25 degrees. That's anathema. I mean, don't get me wrong, it can be done and I used to do it. But that was with Extract and horribly powerful brews. It fermented out in about three days but was like liquid shit, compared to anything ~ other than Muntons ~ that we'd brew today, and do properly.

I don't know. Maybe there's something about the kits contents that enables ye to burn it like that and it still work? I'd be interested to hear what any of the more experienced and switched on guys have to say about it.

Chris ....?