My second wherry

[Cooks]

After enjoying my first Wherry, I'm about to start on my second, with maybe a few subtle changes....

Firstly (**dumb question alert**) after making up my 40 pints, the mixture should be at room temperature before pitching the yeast in? I ask, because my bread maker needs room temp water or the yeast isn't as effective. I assume (maybe incorrectly) that this yeast will be the same. I made up the last 40 pints in the bathroom using the shower (cold!) to get some air into the mix, and just pitched in the yeast while the water was still cold. I can't imagine this making much difference (certainly not as if the shower had been boiling hot), but thought it would be best to ask.

Secondly, I'm reading a bit on here about racking into a secondary FV for a week, then into bottles from there... Would I move my secondary FV somewhere cooler, or leave it where the first FV is? Also, what are the advantages (if any) of doing this whole week-long secondary FV thing?

Thirdly, I'm going to bottle into 2l plastic bottles. Would I add my sugar to my secondary FV, then bottle after a week, or would I just rack into FV 2 with no sugar, then add my sugar to the bottles? I'm going to use the bottles as I used a plastic keg last time - great for a while, but then the CO2 ran out. I'm assuming this won't be a prob if it was bottled.

Thanks for reading guys, your help is much appreciated!

 

[cwiseman77]

Yeh u want it to be around fermenting temp before you pitch the yeast. I'm not sure about using water from the bathroom, is it definitely mains water? :wha:

I would rack into secondary then put somewhere cooler to clear. Concrete floor is apparently good. Advantages are a less cloudy beer because you are removing it from all the crap lying at the bottom, hence less sediment in bottle.

To prime with the sugar, after a week or so in te secondary, siphon to a clean FV. Dissolve the sugar in hot water to make a sugar solution then gently mix into beer. Wait 10 minutes then bottle. Easier than putting sugar in each bottle & you'll get more even carbonation :

 

[andylanc1975]

1) Yup, the beer should be around the 20 - 25 degree temp or else the yeasties will sit there and wait for more favourable conditions, by which time some other bugs could take over and you're left with 40 pints of liquid fit for the drain. I echo cwiseman77 on the whole bathroom thing... was the shower head absolutely spotlessly clean/ sterile? And was the water coming from the mains and not a feeder tank? I'd be very wary using the shower head unless you've got absolutely no other option. 2 litre bottles of water from your nearest supermarket would be loads better... and then provide handy containers for your finished product to go in :-)

2) I've never done the secondary and left for a week, but I can see how it might help clear the beer more especially if you put the FV somewhere cold. You would then have to rack off again to get the beer off the settled out yeast to do your bulk prime, which then means we're introducing the risk of oxidation and that's not what we want at all. A risk worth taking? Not in my opinion, every wherry I've done has dropped clear whether it's been in a barrel or in bottles.

3) Whatever you do, don't put your sugar solution into your secondary FV and leave it for a week, any CO2 your suspended yeast produce will disappear into the outside and you'll not produce any fizz in your bottles (unless you add more sugar I suppose?)! As for plastic barrels, I've had some that the CO2 has lasted the whole 40 pints and others where I've had to use CO2 cannisters after only a 1/3. Either way, you can get a top for the barrel that will either accept the little CO2 cannisters that are used by the old Sodastream gadgets or a top that accepts the proper CO2 cylinders (albeit in a smaller scale to what you might see in your local pub cellar!). You are right though, use plastic bottles and the fizz will be kept in there until you open it.

Either way, enjoy : and good luck! :thumb:

 

[cwiseman77]

My step-dad's a plumber and says if you saw the inside of a water tank you'd never use non-mains water even to brush your teeth. I know some cold water in bathrooms is mains though. I know some people that use bottled water, all depends on your tap water, mine up here in Scotland is perfectly drinkable so I just stick with that.

I think you can buy these tabs to treat your tap water (camden maybe) take out certain chemicals that can effect taste. I've never used them though...

 

[Cooks]

It's mains water, and the last brew turned out good, so I'm not worried about that. It was more the temp I was wondering about.

I was thinking about using bottled water, but I want to get this kicked off tonight and can't get to ASDA.

I don't think I'm going to bother with the secondary racking, just gonna go straight from FV one into bottles. If I stick them in the shed, that would be good I reckon.

Thanks for your help fellas!

 

[cwiseman77]

It's mains water, and the last brew turned out good, so I'm not worried about that. It was more the temp I was wondering about.

I was thinking about using bottled water, but I want to get this kicked off tonight and can't get to ASDA.

I don't think I'm going to bother with the secondary racking, just gonna go straight from FV one into bottles. If I stick them in the shed, that would be good I reckon.

Thanks for your help fellas!

If its definitely mains then it should be fine.

As for the secondary racking, it's one of the most divisive issues on here. A lot of the really experienced/knowledgeable guys on here do it, a lot don't, so both can work and produce great beer! I'm racking pretty much all my brews now, except a bavarian weissbier i made recently, apparently meant to be served cloudy so recommended to drink it young too! Less time fermentation AND conditioning....that means good beer QUICK :thumb:

Good one if stocks are low