wherry kits

[Middo]

You shouldn't need to add any yeast from the cake - at 1012 there'll be enough yeast in suspension to carry on fermenting in the secondary FV or keg. It won't cause any harm though. Good luck!

[Stonechat]

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?

If the Wherry kits are produced by Muntons, the yeast supplied will be S-04.

I don't use kits any more, but thought you would like your suspicion confirmed.

[sargie]

I use a heating belt and they are brill you just move it up and down the fv depending on the room temperature My room temperature were the fv is is 18.c pretty much constantly atm so i have it 4 inches up the fv and it keeps it around 22.c

[martyn142]

I used an immersion heater in an stone outbuilding last winter and it was fine. I've also got the FV wrapped in blankets but mostly to reduce the amount of time the heater kicks in. I've moved the brewery to a wooden shed this year and haven't brewed in it yet, but I don't expect to have any problems, although I expect the lower temperature will mean the heater having to work a bit harder.

[scottmoss]

Hi,

I phoned Leyland Homebrew up the other day and they use the heat pad's; I did think this would be the future as it would require no effort (Simply place under it!) but then the immersion heater will allow it to turn on when it gets cold (I know i'll be just rubbish at cutting holes in my lid!)

Do you think the pads would do a good job outside?

Cheers for all the replies!

[JamesHughes]

Hello all, first post here, but have questions on Wherry.

This is my first brew (although now have a second on the go). It spent 1 week in FV, then I siphoned it in to the pressure barrel. Seem to remember the FG was about 1012-1014, but can't remember ( Note to self. Write stuff down)

Anyway, Its been in the barrel for 2 weeks so I tried it, but it is still very very cloudy. Tastes all right though...and had a great head. Obviously nicely pressurised as it leapt out of the tap! Barrel is at 18degs.

How long does it normally take to clear?

One thing I now know I have done wrong is that when siphoning, I did let it splash quite a lot in to the barrel - wasn't careful about preventing aeration. Could that have caused oxidisation problems?

Another question - I have a hygrometer, but what is the best way of getting out a sample for testing? Just dunk a sterilised beaker in the FV? I was concerned about introducing bugs....

I also have a question about the second brew I am doing, (not wherry related - sorry about the hijack). It's Cooper's bitter that I got from WilKinsons. This was really vigorous during fermentation, but smelt almost acidic/vinegary. I used normal granlated susger - not brewers suagr. After a week I bottled some and barreled the rest, but the 'acidic[' smell had almost gone. I tasted it and it seemed OK, and the smell at the end was almost champagne like ie. fizzy...! Does that sound right?

TIA

James H

[Lillywhite]

How long does it normally take to clear?

Minimum 6 weeks after kegging but will continue to mature and improves up to 12 weeks later.

[JamesHughes]

Ahhhh - not sure I can wait that long!!!! Thirsty....

Thanks for the info!

Just out of interest - is it yeast in suspension that causes the cloudiness, and once its finished its job it drops out? Or something else entirely?

[Lillywhite]

Just out of interest - is it yeast in suspension that causes the cloudiness, and once its finished its job it drops out?

It's the yeast. Don't bother with finings. When the beer has cleared naturally then it's ready to drink. If it hasn't cleared then it's still green.

Get another brew on.

[JamesHughes]

Get another brew on.

Already have! Although running out of space to store everything (well, I'm not but the other half seems to think that the dining room should be used for, wait for it, dining. Weird)

[Middo]

Another question - I have a hygrometer, but what is the best way of getting out a sample for testing? Just dunk a sterilised beaker in the FV? I was concerned about introducing bugs....

The simplest and cheapest way of drawing samples is by using a turkey baster. I bought mine from Wilkos for 50p. Just sanitise the plastic tube (not the rubber bulb) and use that. Works a treat!

[JamesHughes]

Thanks - weird how the answers are really obvious, once you have been told them....
James

[quiff]

Trust me, in less than a year you will be deep into a world of hop IBU levels, mash temperatures, counterflow vs immersion coolers, dry hopping and yeast propagation. This hobby sucks you in, consumes all your money and ruins your marriage.
It's Fantastic!!! and you are never short of beer

[wgardner]

Made my first Wherry this evening, starting OG was 1038.

Have moved it upstairs, with a cardboard box (the one my FV came in from an internet order) over it to keep it insulated.

Plan to bottle next weekend (8-9 days). Have invested in a Litle Bottler and FV with a tap.

[quiff]

Don't just bottle without checking fermentation has completely finished.
PLEASE DON'T UNDERESTIMATE THE DAMAGE AND INJURY THAT CAN BE DONE BY EXPLODING BOTTLES!!!!
I've opened the airing cupboard to find hundreds of shards of glass that have blown completely through a hard plastic box, peppered into the inside of the door.
I dread to think of the consequences had I not put them in the cupboard in my daughters bedroom and just left them in the corner.
Okay, serious bit done.......
check with a hydrometer that the gravity remains unchanged for at least two days before priming and bottling.
Sometimes you can have a stuck fermentation where all the sugars have not fermented out. You do not want these sugars to suddenly
start fermenting when in the bottles.
I don't mean to scare you but there are a few things you need to be careful of when brewing.