Wherry Again!

[RajBoab]

Umpteen kits down the line and I've tried a Wherry kit from Wilcos!

After 2 days the brew was as 'still as a mill pond'. SG had not changed at all. I surmised that the yeast was a gonner! The only yeast I had in was some Allison stuff intended for bread; but it did say it could be used for home brewing! Rehydrated a tbs of it in some sugared water and pitched it in. 12 Hrs later I had the most vigarous fermentation I've ever seen.

It's now down to 1.011. Doubt it'll go any lower from what you all have said. Yet to discover if that yeast has tainted the beer!

p.s. I also had a John Bull Brown Ale sitting on the yeast for almost a month whilst I was battling Glandular Fever. I wasn't willing to write it off so I barrelled it anyway. It's still very drinkable!

[fivetide]

Crikey.

All I can say is, give it masses of time conditioning once you've racked it off.

A month at least.

It'll probably be great, who knows.

(But if it IS, you might have to use this method every time...)

[vacant]

(But if it IS, you might have to use this method every time...)

I hope you mean use bread yeast every time rather than contract glandular fever

[andyp]

The main issue I think with bread yeast is that it'll want to outrace the beer into your glass. So try to leave it a bit longer than you might, pour it very carefully into your glass without catching its eye, and should there be any more earthquakes let it settle for another 6 months.