Complete novice Wherry

[Pastyman]

Maybe I just panicked, had a quick look last night and the airlock is bubbling again :wha:

Didn't take a reading last night, but will tonight and report back.

Going by your earlier post its now been fermenting 4 days ? have read some woodfordes have finished in 4-6 days but could it be simply the lid is not sealing rather than showing on airlock, do what Wolverine suggests, sterilize hydrometer and check.
If its stuck at a high reading for a day or two stir brew but not briskly to get air into it.
Mine took a while to get from 1020 to 1014, and really slowed down after first few days.
all the best

Today (Thurs) is the 4th day of the brew, just didn't expect it to stop fermenting so soon. But as above, i'll take a reading tonight and let you guys know how it's going.

Edit: Sorry, you were right - I started it on Sat so Thurs was 5th day of brew

 

[Pastyman]

Ok, so this morning the airlock looked a bit dormant so plucked up the courage to take the lid off and have a gander.

First off it certainly smells beery, but a little bit sharp if that makes sense :wha:
The specific gravity is is 1014, and bear in mind I don't have a previous reading to use as a reference although the hydrometer that came with the kit isn't the easiest to read as the markings don't quite line up with each other. Are there slightly easier to read ones out there?
I noticed there were tiny bubbles rising to the surface and assume this a sign that fermentation is still in progress?

 

[mtvessel]

My hydrometer is the same, i mistook the 1010 on mine for another due to the marking and colour on hydrometer .
Well your brew finished quicker than mine ! but i also had a bitter taste (it is best bitter after all) placed my brew into another vessel a week ago to give a better chance to clear and bottle without disturbing sediment, actually bottling mine today and intend leaving for 6 weeks to condition and clear.
Not that it makes a great difference, I gather hydrometer's are calibrated at 15 degrees centigrade so if a brew was actually 1010 the hydrometer could read (at temperatures 18-24 degrees) 10105 to 10118.
If its still bubbling leave it a little longer to see if it will go closer to 1010.
happy slurping :drink:

 

[wobblycogs]

Hi there

Regarding temperature...

If you are using your insulated shed for winter brewing, you can make a very effective heater from any light bulb that produces heat. (Some low energy bulbs do get quite hot.)

Find an old paraffin stove. Take out the fuel container and the wick and substitute it for a light bulb, in a 'batten lamp-holder'. The chimney in the old heater will act just the same way and convect the heat into the shed. Also a bowl of water in a corner will help for humidity. You just have to take measurements now an again to regulate the temperature, because these 'light-heaters' can chuck out some decent heat!

A fairly large cupboard can also be heated with a low wattage bulb inside.

HTH

John

 

[Pastyman]

The SG was 1012 yesterday and still looks to be 1012 today.

There are still a few very teeny bubbles surfacing, would it hurt to leave it another day before casking? :wha:

 

[aneray]

Hi there Pastyman.

Don't worry about kegging it tomorrow. Leave it alone for a week so all the yeasties can clear themselves up and more rubbish will have time to fall to the bottom.

Be patient and you will be rewarded with a better pint .

Where are you from in Pastyland, I'm in Camborne.

Cheers Neil

 

[Pastyman]

Hi there Pastyman.

Don't worry about kegging it tomorrow. Leave it alone for a week so all the yeasties can clear themselves up and more rubbish will have time to fall to the bottom.

Be patient and you will be rewarded with a better pint .

Where are you from in Pastyland, I'm in Camborne.

Cheers Neil

Hi Neil,

Ok, more than happy to leave it until next weekend before kegging :thumb: thanks for that.

At this stage should the temp be the same 20-21, or a bit cooler?

I'm at St Teath, between Wadebridge & Camelford

 

[aneray]

The temperature will be fine mate. As soon as you have kegged it get another brew on so that you will have plenty to drink in the future. Once you have done your second, do more and more, keg or bottle it, and by Christmas you will have plenty of well conditioned beer.

Cheers Neil

 

[guyb]

I've been following this thread with interest - I've done the Wherry, I used a different yeast (Safale-04). I have to say, all things considered and said about Wherry, it's a remarkably good pint. Mines been bottled about 3-4 weeks, and I am patient. That said, I tried it after 2, and to my surprise it was as good (better actually) than most average canned beers from the shop - even after 2 weeks.

Very pleasant indeed. Try St Peter's Ruby Red Ale - mine is just lovely, even after 2 weeks!!! :

 

[Pastyman]

The temperature will be fine mate. As soon as you have kegged it get another brew on so that you will have plenty to drink in the future. Once you have done your second, do more and more, keg or bottle it, and by Christmas you will have plenty of well conditioned beer.

Cheers Neil

That sounds like a very good plan :thumb: I have been looking at other brew kits to try, but just can't decide what to try next :wha:
Although this sounds good:

I've been following this thread with interest - I've done the Wherry, I used a different yeast (Safale-04). I have to say, all things considered and said about Wherry, it's a remarkably good pint. Mines been bottled about 3-4 weeks, and I am patient. That said, I tried it after 2, and to my surprise it was as good (better actually) than most average canned beers from the shop - even after 2 weeks.

Very pleasant indeed. Try St Peter's Ruby Red Ale - mine is just lovely, even after 2 weeks!!! :

That St Peter's sounds lovely, reckon that will be my next brew. Will probably purchase tonight along with another keg :party:

 

[guyb]

It really is a good 'un that Ruby Red - I liked the fact it comes with a little hop powder sachet - just a nice extra touch than just opening tins, adding it to the fv adding water and yeast. I had a good smell of the hops - ended up a bit like snuff

Enjoy!

 

[Pastyman]

I'm planning on kegging this weekend, is it good practice to filter the brew when transferring from fermenter to keg?

Purchased the Ruby Red, and another keg, to start brewing once the Wherry has been kegged :thumb:

 

[Pastyman]

Ok, so I did keg the Wherry on Sunday, and it looked and smelled like a perfectly quaffable ale : In fact I did get a mouthful when siphoning and it tasted pretty good, although the aftertaste was with me all day :!:

Once kegged, I then proceeded to clean and sterilise all the equipment ready for the start of the St Peters Ruby Red brew.

Got everything ready, water ready to boil, opened the kit to put the cans in some hot water, and guess what............no yeast sachet and no sachet of hop enhancer

A quick email to the online supplier, and a couple of days laer, said items arrived :) Probably start that brew this weekend, and will start another topic to suit.