Wherry questions..

[moobli]

i was looking at the photos and it looked like the yeast was just sitting on the top
i was going to suggest a gentle stir to mix in the yeast but youve done it

[scottmoss]

Like moobli said looking at the pictures it did seem the yeast was all on top. Try to sprinkle the yeast next time. Keep an eye on the temperture and remove the heater if it gets too warm.

[Jimothy_Bobbins]

Ah right, ok thanks. I just poured the sachet in and gave it a stir round.. I'll remember for next time. I've just taken the temperature and its at 23 degrees. I have taken the specific gravity as well which has changed a lot, is this possible? Maybe I am doing it wrong? It now says 1.020?

[crafty john]

Ah right, ok thanks. I just poured the sachet in and gave it a stir round.. I'll remember for next time. I've just taken the temperature and its at 23 degrees. I have taken the specific gravity as well which has changed a lot, is this possible? Maybe I am doing it wrong? It now says 1.020?

That means the gravity is dropping which means that the yeast is converting the sugars in to alcohol so it must be fermenting, just leave it and and check it again in a few days.

[Jimothy_Bobbins]

Ok, will do craftyjohn, thanks. I had no idea it would be this involved, or dare I say - complicated... I honestly thought I would mix some things together, leave them a while and then drink what is left at the end. I feel a right prat, although its made me more interested in the whole process and I now fins myself searching for more indepth explanations of what fermentation actually is!

Thanks again to you all for your help! I hope it turns out ok in the end!

[wgardner]

48 hours after brewing my Wherry is bublling away... Never done a Wherry so fingers are remaing crossed on this one. Got it in the top bedroom, near a radiator, covered in a carboard box.

[Lillywhite]

I just poured the sachet in and gave it a stir round.

Suggest, next time, you re-hydrate your yeast in a third of a cup of boiled cooled water then add to the brew with a teaspoon of yeast nutrient and you should see some action within 6 hours.

[Jimothy_Bobbins]

I just poured the sachet in and gave it a stir round.

Suggest, next time, you re-hydrate your yeast in a third of a cup of boiled cooled water then add to the brew with a teaspoon of yeast nutrient and you should see some action within 6 hours.

Oh right, thank you. I will do that next time, on the instructions it just says 'add the yeast'... I think they expect everyone to already know how to do it Oh well, at least I am learning from my mistakes I suppose! I set a demijohn of wine going yesterday and that is already bubbling furiously! I've a feeling this beer will be no good but we shall see!

[Lillywhite]

.. I've a feeling this beer will be no good but we shall see!

Don't fret, it will be fine despite a slow start. The advantage of re-hydrating a yeast as I've described above is that you'll quickly find out if you have a duff yeast.

[Jimothy_Bobbins]

.. I've a feeling this beer will be no good but we shall see!

Don't fret, it will be fine despite a slow start. The advantage of re-hydrating a yeast as I've described above is that you'll quickly find out if you have a duff yeast.

Thanks, I'm just concerned that it doesn't appear to be doing anything.. There are a few small bubbles appearing on the top but I was expecting it to be all throthed up which it isn't. I will do a specific gravity reading again tomorrow and let you know what it is... Thanks for the reasurrance, I appreciate it!

[Swiller]

I have made two Wherry kits lately one has been in a pressure barrel for 5 weeks and the other went into bottles two weeks ago, I have tried the beer in the pressure barrel it tastes great as usual smells ok but still not clear and the bottled does not look as though that is clearing ether. It is in a nice cool place around 8c with no tinkering made just as the instructions suggest so I guess I will have to wait but it sure is taking its time and I have never had this problem before with Wherry.

Jules

[fractureman]

I've never re-hydrated yeast I admit & never had a problem with any of my brews.

Don't panic your brew will be fine mate

Also your doing good your next brew you will simply remember to stir after adding the yeast & to use your heater to keep the brew in the ideal fermenting range.
We are always learning in this game

[Jimothy_Bobbins]

Cheers fractureman, I hope you are right, I'm looking forward to drinking the stuff!! haha! I did another SG check today and it is now at 1013 and the temperature has stayed at a steady 23 degrees with the heater. I'm not sure if its finished fermenting though, it looks very still but there are still a few bubbles rising to the surface. Shall I leave it longer? Also, it is very cloudy with little bits in it, is this normal? I was expecting it to be clear? When I come to syphon the brew into the barrel do I need to be careful not to swirl it up or doesn't it matter?

Also, I'm still confused about the Co2.. I hate to sound like a dumbass but I really don't get it. I filled one of my barrels the other day and fired a Co2 bulb into it to see that it was air tight and I thought I was just going to put a little bit in, but the whole cannister emptied straight into the barrel. Is that whats meant to happen? The barrel appeared to swell up under the pressure, is this also normal???

[trucker5774]

Once the gravity reads the same, 48 hours apart, then it will be time to bottle/barrell. It doesn't matter if you run over a couple of days.

The CO2 should be added to the barrell in 1 or 2 second bursts. There should be no excessive bulging in the barrell. Make sure the pressure relief valve is working(the rubber band around the pressure filling valve)

[Lillywhite]

I'm still confused about the CO2

When you transfer your brew to the keg you don't need to add any CO2.

Provided you've added 85 grams of priming sugar, sealed the keg and placed in a warm temperature for 5-7 days the pressure and CO2 will build up in the keg naturally during this secondary fermentation stage.

CO2 should only be added, via a CO2 8 gram bulb or Super S30 gas cylinder, when the flow from the tap slows down.