wherry kits

[brewjohn]

has anyone made a wherry kit lately ? i got one from Wilkinsons and made it up and was amazed at how fast it feremented and cleared without any problems not like in the past. After 8 days I drained off into a secondary to clear and found it fairly clear and noticed the yeast cake left behind was quite solid . I got the impression it was a SO4 type yeast and not the usual one supplied.Has anyone else found this recently?

[scottmoss]

Hello,

I'm currently fermenting my Wherry and got a reading of 1014 yesterday, what reading did you have before kegging?

Cheers

[brewjohn]

Just checked it this morning and it was 11.Will keg it in a few days as it is starting to clear ok. The last one took 2 months in the bottle before it was anywere near clear !!

[fractureman]

mt last batch fermented for a week & cleared in a week in the keg, tasted great as always. This was about 3 weeks ago.

[scottmoss]

Hi,

I started the wherry 1 week yesterday and the airlock is bubbling! Do you think I could put it into my keg and allow it to finish in there?
Just thinking that this could mean less priming sugar?

Thanks

[Dances]

Tried my first bottle of this last night (2 weeks after bottling) and was really surprised how good it was.

I did add extra hops but it is almost as good as Coopers stout (almost).

[Middo]

I started the wherry 1 week yesterday and the airlock is bubbling! Do you think I could put it into my keg and allow it to finish in there?
Just thinking that this could mean less priming sugar?

I'd be hesitant to keg it just yet if the airlock is still going - are you fermenting it somewhere cold? This will slow fermentation down and add more time to the whole process. I'd wait until the gravity drops a bit more then keg it. How much priming sugar do you normally add?

[scottmoss]

I started the wherry 1 week yesterday and the airlock is bubbling! Do you think I could put it into my keg and allow it to finish in there?
Just thinking that this could mean less priming sugar?

I'd be hesitant to keg it just yet if the airlock is still going - are you fermenting it somewhere cold? This will slow fermentation down and add more time to the whole process. I'd wait until the gravity drops a bit more then keg it. How much priming sugar do you normally add?

Hi,

I've currently got it on my kitchen worktop (Wife getting v annoyed! ) the temperture has been quite low around 17 during the night/day and 20ish during the evening when I'm at home. I've put a towel around it also.

When it starts to get colder will I need to get my self a heat belt and thermostat?

This is only my second brew but for my Victorian Bitter I used 3.5oz of sugar for priming.

Thanks

[fractureman]

I use the imersion heater as it is so much easier cos it has it's own thermostat built in keeps temp between 22-24 deg. About £22 I think from local brew shop

[scottmoss]

I use the imersion heater as it is so much easier cos it has it's own thermostat built in keeps temp between 22-24 deg. About £22 I think from local brew shop

Cheers Mate, I think I might have to invest for my next brew!

Do you think they would work within a shed?

Cheers

[fractureman]

mine works in the garage, I'm on south coast but has been cold here recently & keeps it fine for temp cos FV is warm to the touch still

This is the thing an electrim 75

[scottmoss]

mine works in the garage, I'm on south coast but has been cold here recently & keeps it fine for temp cos FV is warm to the touch still

This is the thing an electrim 75

Hi,

Cheers mate, just found one on ebay that I might have to invest in:-

http://cgi.ebay.co.uk/Home-Brew-Homebre ... 4a9b569dcc

[TheMumbler]

How odd, I stumbled across that seller yesterday and looked them up since Kirby Steven isn't all that far from me. It turns out they are owned by the manufacturer pecoservices who used to be electrim. The immersion heater is cheaper on ebay than their online shop though.

[Middo]

When it starts to get colder will I need to get my self a heat belt and thermostat?

This is only my second brew but for my Victorian Bitter I used 3.5oz of sugar for priming.

Like fractureman says, the immersion heaters seem to be more popular than heating belts, although having never used either I can't really comment. 17-20C seems OK to me - my last brew was fermented between 16-18C and took about 8-9 days to reach target FG. As long as it doesn't go below 14-15 you should be OK, but a heater would definitely help.

As far as priming sugar goes, I usually only use 50g for bitters and pale ales but am thinking of kegging my next batch straight from the primary when SG is about 1012 and letting it condition naturally. Why not give it a go with yours - too little priming sugar is by far better than too much!

[scottmoss]

Just checked the gravity and got a reading of 1012 and as it was starting to clear I syphoned it with 3.5 oz sugar and a teaspoon of the yeast cake at the bottom to help it get restarted.