Woodfordes Wherry - fermentation problem

[smithy]

Hi guys,

I wonder if anyone can help me with this.
Ive got my first brew which is a woodfordes wherry on its 6th day of fermentation in a nice warm room (radiators always on) and there doesnt seem to be much of a foamy head on the top of the beer, just a thin skin with some bubbles on the top of it. Is this right? I always thought that there would be a bit more going on on the surface nearing the end of fermentation.

I have read stories of the yeast in woodfordes stopping working part way through, I think it was called stuck fermentation?

Could this be the case or is my brew normal?

Cheers fellas,

Chris

[kenny850]

Although your right about the stuck fermentation issues with Woodfordes Wherry (Muntons) it usually ferments down to about 1020-1016,did you take any hydrometer readings? Your description after 6 days sounds pretty normal although you should have had a good head of foam after 24 hrs which would then subside over a day or two.you could still take a hydro reading and see if it has come down from the SG of about 1040 or so

[pauljmuk]

yep - need a hydro reading to help here - a clear ish top on day 6 is normal - mine was ready to bottle in 8 days, and was clear from about day 4 onwards.

I got mine down to about 1014 as i recall

[smithy]

Cheers fellas,

Well there is a ring around the fermentation bucket about an inch from the surface of the brew i noticed this after a night in the fermenter so i assume it foamed up to that level and then subsided? I have got a hydrometer and i took a reading last nigtht i think it was around 1010, what does this suggest?

Thanks for your help guys!

Chris

[dunc]

sounds like its done its thing if you've got a tidemark. both my wherries were all but done after a couple of days then slowed right down, and were ready to bottle/keg after a week or so. 1010 is a good FG for wherry.

[smithy]

Oh Excellent,

So its just a case of transfering to the keg now?
The keg ive got is just a basic one really, not a king keg or anything like that so i dont know how good they are whether there's any difference, i suppose there is since they are double the price?

Is it better to keg or bottle the ale and do i need to put vaseline around the threads on any seals?

Cheers guys

Chris

[dunc]

personal preference - kegging is probably less hassle in terms of cleaning/transfer time. you need to put vaseline on the thread of the cap and barrel top to make a good seal, and check the tap for leaks first - if it weeps around the rubber then vaseline the tap thread also, and don't overtighten. enjoy the wherry, its a good brew.

[smithy]

Belting pal!

Im really excited now, whats better than real good ale?

I should imagine ill be enjoying some tonight, possibly some ruddles county, always a winner!

[dunc]

I love Ruddles. Needless to say I have loads of empties.

don't forget to prime the barrel mate - 85g/3oz of table sugar in the barrel and siphon on to it, or dissolve it in a bit of boiling water and add to the FV before racking into your barrel.

[smithy]

Its lovely stuff isnt it!

Cracking old country pub near to me have it on all the time an its always a lovely pint!

Thanks again for the advice ill definately prime the barrell i wouldnt have know to have done that if youd not said since it doesnt say to do it on the kit.

This may be a sill question but what is 'FV' ? lol

Cheers,

Chris

[dunc]

FV = fermentation vessel. there's a sticky somewhere around here with loads of abbreviations/jargon on it.

[smithy]

Cheers mate,

So do you transfer into a fermentation vessel before transferring into the barrell?
I thought it just went straight from fermentaion bucket to primed barrel?

[dunc]

you are correct. the bucket is the vessel.

[slayerking]

How long would you recommend leaving a Wherry in bottles to condition?

[dunc]

the batch I bottled was best from about six weeks and at nearly three months the few I have left are like nectar - your mileage may vary. Its nice green though, keeping my hands off it long enough for it to mature was a serious challenge.