Just to update how it went....
after 6 days the gravity reading stuck at about 1016. I decided to barrel it. Obviously that would still bring it out at around 3.5%, since wherry is typically 4.5% losing the few .% wasnt really an issue (it should climb a bit in the barrel). The temperature for the whole 6 days was 22/23c
As per my other thread. syphoning didnt go as smoothly. The shop didnt have a syphon tube so I had to suck the tube to get it started. Loads of froth ended up in the barrel and I had to stop syphoning to stop it overflowing. In the end it wouldnt start syphoning again so I maybe tipped away 1 or 2 pints worth and the "yeast cake" (if only I knew I could re-use it before it was poured outside for the birds to feast on lol)
With the barrel missing 2 pints or so (due to the loss and syphon samples previously) I added Muntons Beer Enhancer (1/2 teaspoon per pint. So about 18 teaspoons) and put it somewhere where the temperature is constantly cooler (15-22c max).
4 days on from it originally being put in the barrel and I have been having a few tasters. Poured my 1st pint today (naturally for my first brew). With the tap on full it pours out a lot of froth but with it on half or 1/4 it pours out nicely (I can guess due to it not being fully conditioned yet, but it should only get better with time).
The flavour is sort of like a banks's bitter. But better. Has that hint of a darkish flavour to it
Taste wise I have to say its already tasting like real nice pub beer. A few friends/family had a tiny taster of it already and have said that if it was in the pub for £1.50-£2 a pint they would be drinking it all day.
Since its my first brew I might have a few pints of it today with it being a nice hot day
then leave the rest for another week or so until its conditioned (I think now there must be at least 34 pints left)
heres a pic of how it looks
