Wherry head retention

[adamzworld]

I've got a barrel full of wherry conditioning at the moment and when I drew of a small sample to taste it, the head wasn't that full and there wasn't a huge amount of carbonation. I primed with around 85g of brewing sugar and kept it in my airing cupboard for a few days before moving it to the porch which is nice and cold. I also put vaseline round the o ring at the top so I'm pretty sure it's not leaking.

I have done wherry before but it was a few years back now. Can anyone share their experiences of how well it retains its head when it's stored in a pressure barrel?


Cheers

[LeeH]

A few days may not have been long enough. Rule of thumb is a week.


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[adamzworld]

Hi Lee, do you mean a week in somewhere warm? Is it worth me sticking it back in the airing cupboard for a few more days or is it too late now it's been cold stored for a week?

Cheers

[LeeH]

Yes put it back in. It’s not ideal I guess but it should restart ok.

I think the kit guys say the 2 plus 2 plus 2 rule. 2 weeks in the FV, 2 in the warm and 2 in the cold.


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[adamzworld]

Thanks Lee, I've just put it back in the airing cupboard and will leave it there for a couple more weeks before transferring back to the porch. Do you think it's worth me re priming, or should there still be enough sugar in there for the yeast to feed on?

[LeeH]

I’d be tempted to leave it as is.

Others may offer another opinion?


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[adamzworld]

Thanks Lee, I think I'll leave it alone then unless anyone thinks I should definitely re-prime.

Cheers