Beer Brewing Newbie - Woodfordes Wherry

[Stevesmit]

Hello All,
I'm new to this. Got all the basic gear I think I need yesterday. My first brew is going be from the kit Woodfordes Wherry. I've bought bottles rather than a barrel to condition it in.

Before I start and make any 'school boy errors' I like to humbly request the benfit of your collective experience. So any top tips / advice gratefully received.

Thank you,

Steve

[crafty john]

Hello All,
I'm new to this. Got all the basic gear I think I need yesterday. My first brew is going be from the kit Woodfordes Wherry. I've bought bottles rather than a barrel to condition it in.

Before I start and make any 'school boy errors' I like to humbly request the benfit of your collective experience. So any top tips / advice gratefully received.

Thank you,

Steve

Hi Steve
Woodfordes Wherry can be prone to stuck fermentation, although I have never had a problem so don't let it put you off. Make sure you rince the cans with boiling water to get every last bit of extract out of the cans, also give the wort a good mixing with a beer paddle or long slotted spoon to induce plenty of oxygen before pitching the yeast, this will help fermentaion. They are a really nice kit. One more thing, make sure you condition your bottles for as long as you can bear before drinking, it improves greatly with time.

John

[trucker5774]

I agree with Crafty. It may also be worth spending another couple of pounds and change the yeast (lots of advice on here) you could als add a tea spoon of yeast nutrient. I have one conditioning at the moment (tasted pretty good even at the time of bottling) expect an OG around 1040 and FG probably no lower than 1014 . Mine ended up 1016

[WishboneBrewery]

If you are bottling and Crown Capping, Remember to Sanitise your Caps as well as your bottles

[Stevesmit]

Hi Steve
Woodfordes Wherry can be prone to stuck fermentation, although I have never had a problem so don't let it put you off. Make sure you rince the cans with boiling water to get every last bit of extract out of the cans, also give the wort a good mixing with a beer paddle or long slotted spoon to induce plenty of oxygen before pitching the yeast, this will help fermentaion. They are a really nice kit. One more thing, make sure you condition your bottles for as long as you can bear before drinking, it improves greatly with time.

John

Thanks for the tips John.
I'll make sure I rinse the cans, also I bought proper long handled/slotted spoon from the brewing shop, so I'll make sure I give the wort plenty of airation with it, as you suggest. I'll try and hang on re the conditioning but think I'll be too tempted to sample a few after a couple of weeks!

[Stevesmit]

I agree with Crafty. It may also be worth spending another couple of pounds and change the yeast (lots of advice on here) you could als add a tea spoon of yeast nutrient. I have one conditioning at the moment (tasted pretty good even at the time of bottling) expect an OG around 1040 and FG probably no lower than 1014 . Mine ended up 1016

Thanks Trucker.
I intend to start the brew tonight so I won't have time to change the yeast. Is is worth added the tea spoon of yeast nutrient say a day fo two after its started? or does it have to be added at the beginning?

[Stevesmit]

If you are bottling and Crown Capping, Remember to Sanitise your Caps as well as your bottles

Cheers pdtnc. I don't think I would have thought to santise the caps without your advice so thanks.

[Fynlish]

My first post and I'm also a newbie brewing Woodfordes Wherry. Bought the equipment and kit today and started the brew this afternoon. The 'things to watch out for' are helpful, thanks.

I saw on these forums that rehydrating the yeast was a good idea, so did this but with more water than recommended. I shouldn't think this will hurt though, will it? I used a mixture of boiled water and tap water, the blend being about 28C when I added the yeast.

I got an OG of 1040 in the fermenting bin, at a temperature of 28C.

Now waiting patiently.

[trucker5774]

In relation to the yeast nutrient...........If the brew is up and running it will probably be fine. It's just in view of the stuck fermentation problem we keep hearing about, it could be a precaution. It can be added later. If you do, avoid splashing and introducing any air.

[Stevesmit]

Hi All,

After reading advice etc in the yeast section I decided to hold off starting the brew until I'd got hold of some S-04. It arrived on Tuesday and I finally got the time to start things off last night.

Probably because it was late on at night and I'd had a couple of Spitfires, I completely forgot to measure the wort temperature before pitching the yeast (x2 11.5 gram sachets). On measuring it afterwards it was 30 degree's C. Will this have killed off some/all of the yeast? Looked at the FV this morning and there’s about an inch of froth on top so looks like its working. Do you think it will be OK or is there anything I should do to 'fix' it? e.g. add another sachet now it cooled to ambient temp?

Thanks.

[the real deal]

I'd say if are seeing a big load of froth sitting on top of the brew then everything is going well and the yeast it doing the job nicely.

[Stevesmit]

Cheers, sounds like it should be OK then, so I'll leave it alone for a few days then test the SG.