1st ever Brew Underway - Wherry

[Tim74]

I'm not a member there but I do lurk regularly. I run a nursery which used to specialise in other types of plants but to make the leap to doing it full time I have had to ditch one of those and switch to something else which has a future... chillies. No waste and product can be made from unsold chillies. I'll take a look at your blog, thanks for the link.

Anyway, best get back on topic; we'll have to continue this in the Tap Room I think the Wherry is a pretty good pint from a kit, problem is that there are so many other to try (take a look at my signature!). I was hoping to do an extract recipe (Old Peculier) this weekend and had ordered all of the gear from Hop & Grape, but there is a delay on the boiler. Probably not a bad thing as I need to bottle a brew of Coopers Aussie lager and a brew of Coopers Connoisseur IPA before I can move on.

[WishboneBrewery]

I'm obviously going to end up with a house full of beer in the near future I suppose... Good luck with the chilli venture

[WishboneBrewery]

Update: its fermenting woo

[WishboneBrewery]

Another Update:

Took a reading (as the bubbling has really settled down) just now and it says about 1016-ish, I had wondered if it was stuck before i did that and added a little yeast nutrient.
The FV is at a very steady 20 deg C, so I'd guess its going to hit the Woodfordes stated FG:1014 pretty easily. So in 3 days its gone from OG:1046 to 1016, I expected things to bubble for more like the 4-6 days it said on the package!

So I didn't need the extra little bit of Yeast Nutrient did I !?

[Scotty]

Warning: Nothing in the experience of Home Brew has yet been found to Quite contain the enthusiasm of a Coopers Stout in Full Ferment!

I don't know, my Yorkshire Terrier brew ahs gone a bit mental next to my Coopers Stout!

[PMH0810]

Leave it until it's 10 days old in the FV and at a steady FG. Then keg/bottle.

[WishboneBrewery]

Leave it until it's 10 days old in the FV and at a steady FG. Then keg/bottle.

Will do... I was planning on bottling at the weekend, it is already at its 'Stated FG' of 1014 thats going to work out at 4.7% (or 4.2% according to hopandgrain.com).

[PMH0810]

Sounds fair to me: am pleased it moved on from 1.016.

[brewin_bear]

Hi folks, my first post here (been lurking for a while learning loads).

My first Wherry (first brew) is underway too. Started Saturday (after lots of sanitising etc). Initial SG was 1.039 - difficult to read with the foam. Anyhoo... Saturday night (about 8 hours after pitching the yeast) loads of foam on top and crust forming. This then all but dissapeared by Sunday evening and I pitched in 1/2 teaspoon of yeast vit (been reading all about stuck Wherrys you see - would have pitched with the yeast but my second brewing pack + yeast vit + second keg hadn't arrived so popped to Wilkos and picked up can of Coopers Ausie + another Wherry (£14.99!)).

Now on Monday evening (2.5 days) everything had calmed right down so took a reading - 1.016 already Of course licked the hygrometer - mmmmmm flat but good tasting already. Now today has reached 1.014. Will leave until the weekend then into the first keg

Second brew into the FV will either be Admirals revenge or the Coopers. Plan is to keep myself in proper beer rather than the supermarket trash - so another keg will be ordered in a few weeks.

This is bloody addictive isn't it

[Operator]

This is bloody addictive isn't it

You said it! Ive just been looking at how much I've spent in the last few days on essential kit

Welcome to the forum and your new addiction!

[WishboneBrewery]

So, this leaving it 10 days thing, can it stay in the same 20 deg C temp or is it better to cool off a bit?

[Operator]

10 days at 20 degrees and steady gravity for the last few days. Then keg/bottle & leave for a few days at 20 to carbonate then into a cooler place for as long as you can restrain yourself to condition.

[WishboneBrewery]

cool... cheers

[brewin_bear]

Just checked my SG again and it's gone down to between 1.013 and 1.012 and still very (very) slow fermentation.

[brewin_bear]

Went into the keg last night. 1.012 so alcohol 3.5% + 0.5% for the priming sugar. Now to test my patience