newbie questions...

[McMiroculous]

I've done my first batch of Woodys Wherry and very good it is to but have learnt already that i should have kept the bottles at room temp for several days before storing in the garage (I assume that's to continue the fermentation process?). A few more:

1) I primed the bottles with normal granulated sugar. Is that ok or should I have used spary malt or demerara. If so what's the improvement or is it a matter of taste?

2) I think the normal tap water is fine but how about quality bottled water?

3) During the fermentation I didn't touch it - took approx 8 days to bottle. Is it ok to give it a quick stir part way through?

:

 

[PD]

to answer question 3 first, I am of the opinion, that during fermentation ( unless any problems ) leave well alone, let the yeast do its thing and keep in covered.
Normal sugar is fine but make sure its all dissolved, glucose is faster dissolving.

If your tap water is fine and pleasant to drink its perfect for beer/wine making, however if its heavily chlorinated it's better to remove that prior to brewing/fermenting.

Pour all the water you will use into a closed bucket the night before you brew and stir it now and again to dissipate the gas, or boil and let it cool. Bottled water is very good, but it pushes your costs up and its darned heavy fetching it from the shops.

 

[McMiroculous]

Thanks PD for your reply. I reckon my water's fine however I just put 1/2 a tsp of sugar in the bottle and then put the ale straight in - that's a no no then?

 

[BigYin]

That's what I do - clean bottle, 1/2 tsp sugar in, beer in, cap on. Leave indoors for a few days, then into cool place to store for min 1 month, then drink :

 

[bobsbeer]

Thanks PD for your reply. I reckon my water's fine however I just put 1/2 a tsp of sugar in the bottle and then put the ale straight in - that's a no no then?

You can check your water at your water company website. That will tell you the amount of chlorine etc in the water. Also the softness or hardness. For priming 1/2 tsp per bottle is just fine. I genrally bulk prime as it's easier than trying to measure 1/2 tsp and get it in the bottles, but your way is fine.

 

[Vossy1]

but have learnt already that i should have kept the bottles at room temp for several days before storing in the garage (I assume that's to continue the fermentation process?)

Yep, the the warmer temp allows the yeast to munch on the priming sugar creating C02 which makes your beer fizzy. The yeast will still do this at cooler temps but it will take longer.

 

[Barticus]

Thanks PD for your reply. I reckon my water's fine however I just put 1/2 a tsp of sugar in the bottle and then put the ale straight in - that's a no no then?

You can check your water at your water company website. That will tell you the amount of chlorine etc in the water. Also the softness or hardness. For priming 1/2 tsp per bottle is just fine. I genrally bulk prime as it's easier than trying to measure 1/2 tsp and get it in the bottles, but your way is fine.

Sounds interesting but Northumbrian Water website doesnt let you do it.

 

[McMiroculous]

Thanks for your thoughts so I guess I'm generally on the right track.

Heading down to my nearest home brew shop in Northwich next weekend for my next kit. Fancy a go at either:

Muntons Midas Touch Golden Ale, or
Brupaks Fixby Golden

:)