hey everyone
i just picked up a wherry kit from my local wilkinsons (few quid cheaper too)
on the kit it says its a 40 pint kit, i thought i read on here a few months ago that it was actually a 36pint kit or something but they cocked it up?
i cant find the topic now though, so if anyones doing wherry at the moment or has done one, what did you make it up to? 40 pints? or under?
also, does everyone just rack it off after say 10 days or so and end up with sediment in their keg/bottles?
would like to know whos tried kegging it with a bottom tap keg and whos tried clearing it COMPLETELY (ie: racking it off a few times to completely remove the sediment and still ended up with great tasting wherry thats crystal clear)
thanks.
-matt
Woodforde's Wherry
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anomalous_result
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twm
Hi there mattfuzzy, this is my 3rd kit and i've justed racked it to a top tap king keg.
Its a 23 litre/ 40 pinter but I made it up to 20 litres using 1kg og brewing sugar and primed with 80g of soft brown sugar.
The gravity stopped around 1018 but after a slight rouse it got to 1016. was hoping for a few points lower but didnt have the yeast or nutrients or the patients as described in the stuck fermentation posts..(would advise getting the gear in for such an occasion).
if your racking to a keg make sure to apply vasciline to the rubber seal and tighten the top( people say not to over tighten but its the only way i have been able to get an air tight seal). Give it a squirt of co2 to make sure theres no leaks then let it out again.
Wish i'de followed my own advise cause i had to give it a quality control test after a few days
at which point i found out it was leaking.
Its been about a week and its very floral, quite sweet with what i think is a yeasty taste.(how do you know what it tastes like unless other people tell you that its a yeast taste.....need a brew buddy to swap bews/thoughts/drunken rants with....)
Its a 23 litre/ 40 pinter but I made it up to 20 litres using 1kg og brewing sugar and primed with 80g of soft brown sugar.
The gravity stopped around 1018 but after a slight rouse it got to 1016. was hoping for a few points lower but didnt have the yeast or nutrients or the patients as described in the stuck fermentation posts..(would advise getting the gear in for such an occasion).
if your racking to a keg make sure to apply vasciline to the rubber seal and tighten the top( people say not to over tighten but its the only way i have been able to get an air tight seal). Give it a squirt of co2 to make sure theres no leaks then let it out again.
Wish i'de followed my own advise cause i had to give it a quality control test after a few days
at which point i found out it was leaking.Its been about a week and its very floral, quite sweet with what i think is a yeasty taste.(how do you know what it tastes like unless other people tell you that its a yeast taste.....need a brew buddy to swap bews/thoughts/drunken rants with....)
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nicktherockstar
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Chris The Fish
wherry.. mmmmmmmmm
a very nice pint, and probably my favourite result to date.
it fell bright in my kktt after about 2-3 weeks which meant that only the last few pints were bright because being my 2nd kit i started drinking it after week 2!!
as for top taps, its quite service friendly, the top valve is easily tightened and the front tap is ok when you get your hands in, i found ive had to do this every brew as i when i started off it was leaking everywhere!
like i say, its was my 2nd brew and gave me real incentive to keep going, im on brew 17 now so things took off from the quality of the wherry.
as for stuck fermentation, mine stopped at 1018, and after rousing and a repitch i got it to the 1014 which is the upper limit of what i wanted. Ive since read around and think its more to do with the amount of viable fermentables in the extract. Id like to suggest sticking more spray malt in at the start so you start higher, and even if it gets stuck lower down you would still have the alcohol, however this may upset a cracking pint.
enjoy it, its worth the fannying around.
a very nice pint, and probably my favourite result to date.
it fell bright in my kktt after about 2-3 weeks which meant that only the last few pints were bright because being my 2nd kit i started drinking it after week 2!!
as for top taps, its quite service friendly, the top valve is easily tightened and the front tap is ok when you get your hands in, i found ive had to do this every brew as i when i started off it was leaking everywhere!
like i say, its was my 2nd brew and gave me real incentive to keep going, im on brew 17 now so things took off from the quality of the wherry.
as for stuck fermentation, mine stopped at 1018, and after rousing and a repitch i got it to the 1014 which is the upper limit of what i wanted. Ive since read around and think its more to do with the amount of viable fermentables in the extract. Id like to suggest sticking more spray malt in at the start so you start higher, and even if it gets stuck lower down you would still have the alcohol, however this may upset a cracking pint.
enjoy it, its worth the fannying around.
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StevieR
I've currently got the Wherry conditioning in my KKTT - its been there for about 4 weeksw now 
I replaced the kit yeast with Gervin English Ale (aka Nottingham) yeast and within 36 hours had achieved the FG of 1014
It really is a kit worth waiting for, mine is absolutely delicious !!
If I understand correctly though, a bottom tap is not completely at the bottom of the keg ? I think its just off the botttom and therefore will allow a reasonable sediment to form without it affecting the pints you draw off - saying that of course some sediment will form on the tap itself and your first pint will contain more sediment than the following ones.
Best of luck
Stephen
I replaced the kit yeast with Gervin English Ale (aka Nottingham) yeast and within 36 hours had achieved the FG of 1014
It really is a kit worth waiting for, mine is absolutely delicious !!
If I understand correctly though, a bottom tap is not completely at the bottom of the keg ? I think its just off the botttom and therefore will allow a reasonable sediment to form without it affecting the pints you draw off - saying that of course some sediment will form on the tap itself and your first pint will contain more sediment than the following ones.
Best of luck
Stephen
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nicktherockstar
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StevieR
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mattfuzzy
thanks for all the replys everyone
i was going to brew the kit for christmas, but now hearing all the good reviews this brew has im thinking of doing 2 of them (or possibly a different woodfordes kit, one for christmas one for now)
anyone suggest another woodfordes kit to brew up?
next on the shopping list will be another keg i think.
-matt
i was going to brew the kit for christmas, but now hearing all the good reviews this brew has im thinking of doing 2 of them (or possibly a different woodfordes kit, one for christmas one for now)
anyone suggest another woodfordes kit to brew up?
next on the shopping list will be another keg i think.
-matt
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mr lil
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Stumpy82
This was the first ever kit I brewed - I got it in a set for Christmas - and it was superb. I just used what was in the kit and a King Keg top-tap barrel. It was ready after about 4 weeks, but it improved with age - leaving it in the barrel. After 6 - 8 weeks, it was as clear as you like and tasted wonderful.
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anomalous_result
My Wherry raced down to 1020 in three days then seemed to stick, but I’ve just checked and its now 1016 after a week. This has happened before. The first time I made Wherry I didn’t have a hydrometer, I just left it in the fv for 10 days before bottling. Now I keep checking it but it looks like 10 days will be about right. I have treated the water with ½ campden for the first time and added a muslin bag of goldings overnight. I hope it’s good. The last lot took quite a while to come good in the bottle. Would this be because of the (slightly) higher summer temperature in the beer keller (shed)? 
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StevieR
How long did you leave your goldinds in the fermenter for ? If it was just overnight I'm not certain it would have had chance to enhance the flavour/aroma 
With regards temperature - I also have to condition in the shed. Generally I understand that the lower the temperature, the faster this process will be.
Hope this helps,
Stephen
With regards temperature - I also have to condition in the shed. Generally I understand that the lower the temperature, the faster this process will be.
Hope this helps,
Stephen