Sticking Munton's (Woodfordes) Kits - Information and offer

[PureGuiness]

My Woodfordes Wherry (my first kit) took a while (after a prod) to get down to 1014 but my Brupaks Scammonden has got there in 4 days. At the moment I'm putting this more down to my technique though because I changed a few steps in the process this time (more vigorous aeration of wort, rehydrated the yeast before pitching, use of yeast vit and also I used a brew belt this time).

I'll just have to wait and see if it's a one off or if this continues with my planned kits.

[Mogwyth]

I got a stuck Woodfordes now, no problem with the Wherry (1014) I did. I have also done 2 coopers (both 1006) and a Brewferm (also 1006). But the Headcracker I am doing has stuck at 1022 despite being fermented in exactly the same conditions as all the other kits I have done. Thats down from a start of 1060 only just 5%abv Very disappointed, not sure what to do with it.

[brysie]

give it a stir and bottle after a few days.

as long as it tastes good, dont worry.

[lancsSteve]

Interesting thread - my Great Esastern didn't drop (stuck at 1020) and Muntons Doclands Porter same (1018)

However the great eastern was fantastic - didn't add any extra sugar and left it to mature a good while, only added half the sugar to the porter and leaving it in the cellar at the moment.

Have been urged to swittch to safail 04 yeast and will do for the future. I'm NOT put off them as kis though - seem very good IMHO but also good to know I'm not the only person with this issue.

[brewin_bear]

After a number of successful Munton kits, my Munton's Docklands Porter has stuck. Been in the FV for 1 week and has been at 1020 for last 3 or 4 days. Was made as per instructions using provided yeast but with 1/2 teaspoon of veast vit. Have given it a gentle stir and will leave for another week (all my brews stay in FV for 2 weeks) and see what happens.

[Lippo]

Hi,

First time poster, HB novice. I've brewed 3 kits so far; Black Rock Nut Brown Ale, Coopers IPA, and Muntons Dockland Porter.

The Porter is in the FV as we speak, but I seem to have the same problem as others here, the FG is around 1.016/7 and hasn't moved for a few days. I've kept a running diary for my kits so I can see how they're progressing.

The Porter was started on 18/03/09, made to 20litres, added 200g black treacle and 300g brewing sugar, supplied yeast used along with yeast vit, OG 1.054. I used a brew belt on the FV.

I checked the SG on 20/03/09, it was down to 1.028. Tasted, unsurprisingly of treacle (rather nice).For some reason I gave it a stir (impatient I think).

Checked again on 23/03/09, SG was 1.017. Gave it another stir. Had the brew belt on and off for some reason. On 24th and today, the SG is around 1.016/7. The slight difference may be due to me using the new trial jar I've just bought from Wilko's.

The ferment was a quiet one, compared to the Coopers, which blew the lid off the FV twice, plastering yeast all over the wall. The wife was well impressed

Anyway, I've given it another gentle stir and added half tsp of yeast nutrient. I pushed the lid on the FV right down, expelling as much air as possible. About half an hour later, the lid was back up from the pressure of the yeast working again (hopefully).

I'd like it to finish at last least 1.010, but this seems unlikely. I'll leave it another couple of days, then use the finings bought from Wilko's (although the Porter's rather dark and this may be pointless..)

Tastes good, even now. I would like it a bit stronger though, at around 5.9%.

Got some Edme Stout from Wilko's, can't wait to get that on the go (with a bit of tinkering) .

[garwatts]

Interesting thread - my Great Eastern didn't drop (stuck at 1020) and Muntons Docklands Porter same (1018)

However the great eastern was fantastic - didn't add any extra sugar and left it to mature a good while, only added half the sugar to the porter and leaving it in the cellar at the moment.

Have been urged to switch to safale 04 yeast and will do for the future. I'm NOT put off them as kits though - seem very good IMHO but also good to know I'm not the only person with this issue.

No definitely not alone - my Great Eastern stuck at 1016. I bottled it on 23/02/2009 and its still not what I would call clear I think probably the yeast is insufficient or not a good enough quality. Now that I have gone to AG I use Safale 04 and about 10g to 11g. It works very quickly and clears down in no time at all. I have a Nelson's Revenge(?) in the locker and I will use the S04 in that to see how it goes.

[techtone]

FWIW I am a new home brewer but have successfully fermented 4 out of 4 woodfordes now. (2 wherrys and 2 Admirals Reserve) Only drinking the 2nd so far. They have all gone down to around 1.012 without any help. Never used a 'yeast starter', just sprinkled on the supplied yeast. Don't even aerate other than by dropping the water in using the tins. I do make sure the malt is very thoroughly disolved. One took a little longer to ferment than the others as I let the temperature drop to 17 but it still got there. I am able to keep the temp. constant throughout the process though.

[brewin_bear]

After a number of successful Munton kits, my Munton's Docklands Porter has stuck. Been in the FV for 1 week and has been at 1020 for last 3 or 4 days. Was made as per instructions using provided yeast but with 1/2 teaspoon of veast vit. Have given it a gentle stir and will leave for another week (all my brews stay in FV for 2 weeks) and see what happens.

Good news.... just tested again (another week on so 14 days so far in the FV) and it has now dropped to 1.014. It may have dropped by itself without the stir but will never know. I'll keg it in a few days time.

[Lippo]

After a number of successful Munton kits, my Munton's Docklands Porter has stuck. Been in the FV for 1 week and has been at 1020 for last 3 or 4 days. Was made as per instructions using provided yeast but with 1/2 teaspoon of veast vit. Have given it a gentle stir and will leave for another week (all my brews stay in FV for 2 weeks) and see what happens.

Good news.... just tested again (another week on so 14 days so far in the FV) and it has now dropped to 1.014. It may have dropped by itself without the stir but will never know. I'll keg it in a few days time.

I checked mine as well, and it's still fermenting slowly. Down to 1.015 and still producing CO2, which I release by pushing the lid down whilst opening the rim slightly. About an hour later, the lid's on it's way back up.

Perhaps it's a characteristic of Muntons - they have a really slow ferment after 5/6 days.

[KevP]

Well, I was curious that we hadn't heard from Linda from Muntons for some while, so I emailed her and asked for an update on the stuck fermentations issue, not expecting to get a reply, but I did!!! I shall copy the reply below.
-------------------------

Hi Kev

I have spoken to our technical department who have been looking into this issue.

They are looking at the breakdown of the protein into amino acids and the possibility of the lack of FAN starving the yeast and restricting its activity. This will take some time to achieve results, but we will keep you informed.

Kind regards


Linda Arthrell
Homebrew Sales Executive
Muntons plc

m: +44 (number supplied)
e: linda.arthrell@muntons.com (available on website so left in)
w: www.muntons.com

[Lippo]

Mine didn't budge any further than 1.014/5 after 12 days, so I kegged it. Tastes good already.

[mickhew]

Here's my Nelson's revenge. Had to add a second sachet of yeast (from another kit I have on the shelf). Yeast activity seemed to stop before this, despite rousing and adding yeast vit. Reached 1014 I'm happy with that. Seems like Muntons are trying to get to the root of the problems some people have, fair play.

[delboy]

Well, I was curious that we hadn't heard from Linda from Muntons for some while, so I emailed her and asked for an update on the stuck fermentations issue, not expecting to get a reply, but I did!!! I shall copy the reply below.
-------------------------

Hi Kev

I have spoken to our technical department who have been looking into this issue.

They are looking at the breakdown of the protein into amino acids and the possibility of the lack of FAN starving the yeast and restricting its activity. This will take some time to achieve results, but we will keep you informed.

Kind regards


Linda Arthrell
Homebrew Sales Executive
Muntons plc

m: +44 (number supplied)
e: linda.arthrell@muntons.com (available on website so left in)
w: http://www.muntons.com

Cheers for posting that, an interesting development.

[DSB]

I have spoken to our technical department who have been looking into this issue.

etc

It's really good to know that Muntons are taking the concern about sticking fermentations seriously. Hopefully, the comments from members of this forum will eventually result in a better kit for all of us.