please help to get my Wherry stronger!

[Andysbrew]

Started my Wherry 12 days ago, tested the strength and it was 1.012, it started at 1.040, think I'll leave it till Sunday night and test it again, that will be 2 weeks in Fv on Sunday. I believe that my brew is about 4 % due to my calculations, I am a bit disappointed it's not stronger but I suppose it's only my first brew!
I didn't quite get all the treacle out the cans and not really been looking at the temperature, just left it alone to bubble away, the room it's it should be 18-20c dropping a bit overnight.

Thanks

 

[Cornish Knocker]

I'm about to bottle my first Wherry. I got it down to 1011, so roughly the same as yours. I'm okay with a 3.9/4% as I brewed it for the a summer ale and when drinking beer in 35-40 degree Italian heat, then that's strong enough.

The taste of it at the mo is very good and should/hopefully get even better with time, so I will definitely make another, but may brew it a little shorter next time to get it a tad stronger.

You could give it a stir to get the yeasts off the bottom, but hopefully somebody with more experience than me will be able to advise of what to do at this late stage.

Good luck

 

[rpt]

What's wrong with 4%? Next time, rinse out the tins with boiling water. If you want it stronger, brew it short or choose a different kit.

 

[chrig]

I would expect it to be a nice drink at 4%. Ideal for a session ale.

You don't want too many strong beers, I've currently got 4 different beers in my fridge, a 7%lager, 2x 7% Christmas ales and loads of 10% imperial stout... I can only manage two bottles on a weekend and im falling asleep :lol:.

 

[Andysbrew]

I'll leave it till Sunday then siphon into my pressure barrel, I hoped for the 4.5% as stated on the box, Will make sure I get all the lme out the cans next time, it tastes very bitter at the moment I hope it improves as its a little rough.

Thanks brewers!

:

 

[brewtim]

If you read a couple of posts I made on this page in the Woodfordes Wherry review thread then you'll see why I think you have the correct strength beer regardless of the OG reading, so there should be no need to worry about the strength of your beer.

:

 

[brewtim]

I'll leave it till Sunday then siphon into my pressure barrel, I hoped for the 4.5% as stated on the box, Will make sure I get all the lme out the cans next time, it tastes very bitter at the moment I hope it improves as its a little rough.

Thanks brewers!

:

The bitter taste may be coming from the yeast that is still in suspension, you could try cooling the brew to drop the yeast before racking or with time it should drop in the barrel and the bitter flavour should recede.

 

[Pjam]

A silicon spatula is brilliant at getting every bit out of the tins.

4% is OK :) Granted, if you've been drinkin shop bought wife beater lager at 5% initially 4% does seem tame but that'll pass

 

[Andysbrew]

Tested last night after 15 days in FV and its gone down to 1.010, will test again on Wednsday.



Does Wherry normally take this long??.

:wha:

 

[mattyhall22]

Tested last night after 15 days in FV and its gone down to 1.010, will test again on Wednsday.



Does Wherry normally take this long??.

:wha:

Most people on here leave most kits to ferment for about two weeks. Patience is the key, don't rush things :

 

[Paradox Pete]

Tested last night after 15 days in FV and its gone down to 1.010, will test again on Wednsday.



Does Wherry normally take this long??.

:wha:

I've got a Wherry on the go after a return to brewing after an absence of many years.

I brewed it short at 21 litres with an OG of 1044.
Dry hopped with 40g of EKG at 14 days.
I left it for 24 days when it was steady at FG of 1011 when I bottled ten 500ml bottles and PB'd the rest.
This works out as 4.4% ABV.
It was secondary fermented at the same temperature as the primary (about 20ºC) for 14 days and then cold condition since.
It's now day 14 in the cold and I can officially now drink it :thumb:

However I've been checking it for QC purposes for the last week
The PB is almost clear (a little haze) and the tester bottle I opened last night was as clear as a bell with a very thin, solid yeast cake at the bottom.
Both are really quite nice (in fact it isn't going to last long after all my QC testing) although a bit too malty for my palate although improving on a daily basis.

I'm just preparing to brew an Extract WTA using the no-boil wort method which will end up in bottles for summer evenings!
My BIL just gave me 24 lovely 650ml swing top German beer bottles which are currently in the sink being cleaned.

Pete

 

[Andysbrew]

Thanks

Hopefully I can rack into my PB on wednsday night when the mrs goes out if it is still at 1.010, I am a little anxious of my wilko PB leaking.......... Vaseline at the ready.......