azzothegreek
Active Member
- Joined
- Jun 10, 2013
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May not be exciting to you lot but I'm tickled pink! Wherry Kit brewed with Asda table water (17p per 2 litres, no chemical tang unlike my tap water) fermented at 20c (used an electric blanket set on the lowest setting at night when temp dropped and central heating turned off) for two weeks. Checked gravity and it was 1010. Added a hop tea using 15g of cascade boiled for 10 mins then I added another 15g of cascade, removed from heat, added some more water to bring the temp down and put the pan in a preheated oven at 66c for about 40 mins. I did this as I do not have a thermometer and it was the only way I could think of controlling the temp for that period of time. It tastes really good even at this stage. No homebrew tang at all. It did taste a little thin though but i'm assuming the conditioning will help that along.
I'm over the moon with the results and the potential of this craft so far and can see no going back to commercial brews unless they are a bit special.
A question if you will. The kit instructions say to leave in a warm place for two days after kegging then place in a cool place after that. I'm assuming that is to kick start the yeast on the priming sugars but is it necessary to keep in a warm place at the beginning or will it carbonate regardless if left in cold place as long as you wait long enough?
Also, I'm a born worried. I caked the cap of the keg in vaseline to help with the seal. I'm now thinking i may have used too much vaseline and in screwing the cap on as tight as i could some of it might have dropped into the brew. You think this will have any effect on the taste or am I just being stupid. Whatever, first brew and you live an learn so only upwards from here.
I'm hooked, this is my new favourite hobby!
I'm over the moon with the results and the potential of this craft so far and can see no going back to commercial brews unless they are a bit special.
A question if you will. The kit instructions say to leave in a warm place for two days after kegging then place in a cool place after that. I'm assuming that is to kick start the yeast on the priming sugars but is it necessary to keep in a warm place at the beginning or will it carbonate regardless if left in cold place as long as you wait long enough?
Also, I'm a born worried. I caked the cap of the keg in vaseline to help with the seal. I'm now thinking i may have used too much vaseline and in screwing the cap on as tight as i could some of it might have dropped into the brew. You think this will have any effect on the taste or am I just being stupid. Whatever, first brew and you live an learn so only upwards from here.
I'm hooked, this is my new favourite hobby!