Hi guys,
I wonder if any of you could help me with my first brew?
My missus bought me a Young's microbrewery kit that came with a 40 pt Wherry kit. I followed the instructions perfectly and after about 14 days transferred the beer from the primary fermentation vessel into the pressure barrel. I then left the barrel at room temp for about 4 days and then moved it into my brick shed at the end of the garden to condition. After about three weeks I took a small sample and the beer had an almightly head to it and it was still pretty cloudy. I assumed (probably wrongly) that the shed was too cold so moved the beer back inside into my spare room which has no heating and left it there for a further 3 weeks. I checked it again today its still pretty cloudy. I've attached a picture of the beer in its current condidton after 6 weeks of conditioning.
I have read on numerous posts that Wherry is notoriously bad at clearing and can take up to 7 weeks. I did sample some today and it smells rather sweet and fruity but tastes quite bitter - I dont think in its current state I could drink a lot of it.
My questions are...
1) By moving it have from cold climates to warmer climates messed up the conditioning process?
2) How much longer could I leave it to condition before it goes past a drinkable state?
3) Should I move the beer back into the shed outside because from what ive read putting it in a cooler place as possible will speed up the cleaing process;
4) Should I just give up and start another batch?
Your help would be greatly appreciated!
Cheers
Jon
Attachment deleted, please re-post using photobucket
I wonder if any of you could help me with my first brew?
My missus bought me a Young's microbrewery kit that came with a 40 pt Wherry kit. I followed the instructions perfectly and after about 14 days transferred the beer from the primary fermentation vessel into the pressure barrel. I then left the barrel at room temp for about 4 days and then moved it into my brick shed at the end of the garden to condition. After about three weeks I took a small sample and the beer had an almightly head to it and it was still pretty cloudy. I assumed (probably wrongly) that the shed was too cold so moved the beer back inside into my spare room which has no heating and left it there for a further 3 weeks. I checked it again today its still pretty cloudy. I've attached a picture of the beer in its current condidton after 6 weeks of conditioning.
I have read on numerous posts that Wherry is notoriously bad at clearing and can take up to 7 weeks. I did sample some today and it smells rather sweet and fruity but tastes quite bitter - I dont think in its current state I could drink a lot of it.
My questions are...
1) By moving it have from cold climates to warmer climates messed up the conditioning process?
2) How much longer could I leave it to condition before it goes past a drinkable state?
3) Should I move the beer back into the shed outside because from what ive read putting it in a cooler place as possible will speed up the cleaing process;
4) Should I just give up and start another batch?
Your help would be greatly appreciated!
Cheers
Jon
Attachment deleted, please re-post using photobucket
