Fermenting with kits

[Mr_Zee]

I am on my 4th kit know and every kit has not fallen below 1016.

A kit has been in the fermenter for a week now and has finished at 1019.

Is this normal for kits?

I have tried different methods (hydrating yeast, different types of yeast, aeration and rousing) all at a suitable temp. It is becoming quite frustrating as the beer is finishing tasty but weak!

Any ideas?

 

[Muddydisco]

Alot of kits find it hard to go as low as they should, But I found some Yeast nutreint helped me reach a lower Gravity.
If that fails try a get the temp a little higher than you would normally ferment at. I have found some that are struggling get a move on when warmer than "the recommended". I know I'll get shot down in flames for saying so cos higher fermentaion temps can give esters to the beer, But I think I have gotten away with it.

 

[Sean_Mc]

I found if you use normal granulated sugar it will struggle to get down to a specified gravity. Much better using spray malt or brewers sugar if only just mixed half and half with normal sugar

 

[Cussword]

Alot of kits find it hard to go as low as they should, But I found some Yeast nutreint helped me reach a lower Gravity.
If that fails try a get the temp a little higher than you would normally ferment at. I have found some that are struggling get a move on when warmer than "the recommended". I know I'll get shot down in flames for saying so cos higher fermentaion temps can give esters to the beer, But I think I have gotten away with it.

I have to agree MD, as far as the instructions with kits go you have to keep it warm, even with lager 21-27 C. but within 18-32C :nono:

 

[Aleman]

It really does come down to how much yeast you pitch and how good it is. Kit yeasts are dire and there isn't enough supplied to really ferment 5 gallons properly . . . yes you can get away with it (generally) but it is not ideal / best practice . . . especially if you are adding a kilo of sugar which contains no yeast nutrients at all.

Pitching an 11g sachet of yeast such as Nottingham/ Windsor / S04 or US-05 is a much better proposition that crappy 6g sachets which have been sat on the shelf for who know how long at whatever temperature, at least the new yeast is likely to be younger . . . When are retailers going to understand that yeast really needs storing in the fridge before sale

 

[corby_brewer]

When i make up a kit beer, i alway replace the kit yeast with either S04 or Gervin Ale Yeast. I must have about 10 packets of kit yeast in the fridge.

 

[bigbow]

When i make up a kit beer, i alway replace the kit yeast with either S04 or Gervin Ale Yeast. I must have about 10 packets of kit yeast in the fridge.

where can u buy this east from??

 

[corby_brewer]

When i make up a kit beer, i alway replace the kit yeast with either S04 or Gervin Ale Yeast. I must have about 10 packets of kit yeast in the fridge.

where can u buy this east from??

Any LHBS will sell it. Or look at one of the forum sponsors.

 

[CptnCrackoff]

I have quite a few kits under my belt now, i have only ever used the supplied yeast and am yet to have a problem, i hear of a lot of stuck brews and ferments that dont quite make it... never had one over 1.008 after 8-10 days :hmm: