woodfordes wherry

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StrangeBrew
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Post by StrangeBrew » Sun Nov 12, 2006 7:26 pm

Just getting back into homebrewing after a long break and I decided to try Woodforde's Wherry. In addition to the basic instructions on the box there is a small leaflet that states that instead of sprinkling the yeast on top of the wort, it is preferable to re-hydrate it in cooled boiled water at 40-45c for 10mins, stir then add to the wort.

I re-hydrated the yeast as the instructions said and then like an idiot I briskly stirred it into the wort. #-o

My main concerns are...

1. Will adding the yeast in this way hinder it's activation? (added at approx 4:30pm)

2. Will stirring the yeast into the wort spoil the Wherry by making it taste yeasty?
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oxford brewer
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Post by oxford brewer » Sun Nov 12, 2006 7:38 pm

Hope this helps StrangeBrew

1. Rehydrating should aid the yeast in its job to do!

2. The Wherry wont taste yeasty from stirring in the yeast as it will settle out when fermentation is done!

You did the right thing SB...let us know what its like later 8)
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Post by StrangeBrew » Sun Nov 12, 2006 7:49 pm

Thanks for that OB!

I was a little concerned that I'd done something wrong by stirring it in and worried that the yeast wouldn't start.

I'll let you know how it goes. :)
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Post by StrangeBrew » Sun Nov 12, 2006 7:57 pm

I've got a sachet of Safeale s-04 if that's the right stuff?

How long should I give it before adding the 2nd sachet and will it change the Wherry in anyway by adding more yeast?

Sorry...so many Questions :roll:
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Post by oxford brewer » Sun Nov 12, 2006 8:58 pm

StrangeBrew wrote:I've got a sachet of Safeale s-04 if that's the right stuff?

How long should I give it before adding the 2nd sachet and will it change the Wherry in anyway by adding more yeast?

Sorry...so many Questions :roll:
Wait until the morning and check what is happening.If no sign of action from the airlock,or a foamy head on the wort then pitch the other packet of yeast and give it a gentle stir(with a sterilized mixing spoon)
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Post by StrangeBrew » Mon Nov 13, 2006 11:42 am

A little update...

Head started to show at approx 8:30pm last night and by this morning it was touching the underside of the lid.

So far so good! :D
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Vossy1

Post by Vossy1 » Mon Nov 13, 2006 2:48 pm

Ruddy lazy yeast :?

At least there getting a move on now :wink:
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oxford brewer
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Post by oxford brewer » Mon Nov 13, 2006 3:57 pm

Vossy1 wrote:Ruddy lazy yeast :?

At least there getting a move on now :wink:
Perhaps the yeast want double time for sundays :lol:
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StrangeBrew
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Post by StrangeBrew » Mon Nov 13, 2006 4:48 pm

Double bubble! :)


Actually, it's got a lovely smell that brings back some good memories and makes me realise what I've been missing all these years!
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oxford brewer
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Post by oxford brewer » Mon Nov 13, 2006 5:06 pm

StrangeBrew wrote:Double bubble! :)


Actually, it's got a lovely smell that brings back some good memories and makes me realise what I've been missing all these years!
Wait till you get to drink the stuff :lol:
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jogger321

Post by jogger321 » Tue Nov 14, 2006 12:17 am

Hi like you I returned To HB after a long break..If you come from the generation who bought Boots kits that you had to boil you are in for a treat..to see how things have changed..

my advice is that once you bottle or barrel it leave it for a month before trying it...
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Post by StrangeBrew » Wed Nov 15, 2006 12:37 am

After my initial worries things seem to going ok...I think!
Thought I'd share my day to day notes.
All advice is very welcome as I'm still quite green and out of touch with HB.

Woodforde's Wherry

Sunday 12th @ 4:30pm
SG 1042
Room temp 22c
Wort temp 28c
Re-hydrated yeast pitched.
Covered fermenting bin with sleeping bag to insulate.
Head started to appear approx 4 hours later.

Monday 13th @ 9:00am
Room temp 22c
Vigorous frothy head now touching lid.

Tuesday 14th @ 10:00pm
Head now reduced to very thin layer.
Room temp 22c
Wort temp 23c
SG 1022

I'll do another update tomorrow at about the same time. :)
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oxford brewer
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Post by oxford brewer » Wed Nov 15, 2006 7:19 am

Iwould try to get the temp down a little 20-21c if you can,otherwise it seems to be going well for you SB!
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Post by StrangeBrew » Wed Nov 15, 2006 8:47 am

Will it make much difference to the finished beer by lowering the temp by a couple of degrees at this stage or will it simply extend the fermentation time? :?
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Post by StrangeBrew » Wed Nov 15, 2006 8:11 pm

When you say 'better fermentation' do you mean it helps attain a lower FG?

Thanks you two for the confidence boost, it's appreciated!

I must admit though, this fermentation has got me feeling a little bit like an expectant father! :lol:
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