Transfered from keg to bottles.

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MickyD

Transfered from keg to bottles.

Post by MickyD » Wed Aug 08, 2007 6:48 pm

The Wherry I have has that TCP taste, so if it all goes belly up its no real loss.

Heres a basic lineup of what I have done so far.

It was made from untreated tapwater (I now know about the water treatment phase, and will do that next time).

I used Brewers sugar as per the instructions (I also know about Spray Malts...and yes I have that here now for next time :D).

The beer has been in the keg for 4 weeks, and spent 10 days in the fermenter.

I just transfered 2 ltrs (ish) of Wherry from the keg into 4 x 500ml brown bottles.

I used a syphon for the transfer to try an minimise the oxygen in the beer and primed the bottles with a mixture of 40ml of Wherry from the keg, and a teaspoon of sugar to each bottle.

We shall see what happens. It looked pretty lively when I added the sugar to the Wherry so the yeast still looked hungry.

Any thoughts

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oxford brewer
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Post by oxford brewer » Wed Aug 08, 2007 7:18 pm

When syphoning to bottles the beer must of been pretty flat to prevent any foaming?
Had you primed the beer when it went into the keg?
If not has it been under any kind of co2 covering as this would help preserve the beer!
After 4 weeks in the keg it you might find that there's not enough yeast to carbonate the beer.
Did you use syphon tube from the tap to transfer to bottles or syphon direct from the brew?

This info will help!
Only the fool, in the abundance of water is thirsty!!
The Right Honourable Robert Nesta Marley

Drinking

Fermenting

Conditioning

MickyD

Post by MickyD » Wed Aug 08, 2007 8:22 pm

I used a simple syphon tube from direct into the brew. Didnt want to use the tap as it would have created to much foam and mixed to much oxygen into the brew.

The beer was under natural CO2 pressure in the barrel (obviously all released when I removed the lid, but do have the CO2 bulbs to replace the pressure)

I had primed the beer when I kegged it as per the instructions.

One thing I did notice was the brew tasted better from near the top of the barrel, than it does coming out of the tap at the bottom of the barrel.

This has pretty much turned into a big chemistry experiment, lol.

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Post by oxford brewer » Thu Aug 09, 2007 8:33 am

looks like it should be ok.How long do you plan on leaving the bottles?
Only the fool, in the abundance of water is thirsty!!
The Right Honourable Robert Nesta Marley

Drinking

Fermenting

Conditioning

MickyD

Post by MickyD » Thu Aug 09, 2007 4:59 pm

Until they start to look clearer than they do now.

Dunno give them a week, see what happens.

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