Should I try?

[Quantum freak]

Hi guys, had my wherry in the bottle for a week now, it was in primary fv for ten days and secondary fv for 5 days prior to this. It is looking superbly clear and all activity seems to have halted now (no little bubbles from the priming).

Should I crack one open and try it or leave it another week??

Aaargh! The temptation is killing me!

 

[graysalchemy]

Try one by all means but it usually takes a week to 10 days at fermentation temp and then 1 week per 10 gravity points at a cooler temp. By that I mean that a beer of 1040 needs 4 weeks to condition so 5 in total. This is the important bit as the co2 produced will be absorbed into the beer, without it you will get a pfizz but little or no head.

Having said all that it would be cruel not to let you try one. :lol: :lol:

 

[the-erl]

Why not! You can give it a go and if you're a little disapointed with it, leave it a while longer and you'll be able to appreciate the improvement in the quality :thumb: It's frustrating I know, but the longer you leave the beer, the better it gets! :party:

erl :drink:

 

[Quantum freak]

Quite right!

I just gave in and cracked one open, I got a pfizz, a small one, and when poured there was some carbonation but the beer is not properly fizzed! And it tastes very young.

Well, now I know :)

Must learn to be patient :nono: :nono:

The good news is it tastes OK (for an under developed beer) although it does seem to lack body, is the lack of body because it is young or just because its wherry? It smells hoppy, which will be the east kent goldings I added (dry hopped) to the secondary.

All in all a good experience:thumb:

I promise I wont touch it again for at least another couple of weeks :whistle:

 

[31bb3]

Its always good to try one that way you can taste how the brew improves as it ages a bit

 

[graysalchemy]

The hardest part is keeping one for 4-5 months and then realising that you want all of them to taste that good. I now have built up stocks of beer that most of mine gets to about 6-8 months old.

My stout which I am half way through was brewed in March. :whistle: :whistle: