Using bottles of spring water ?

[Borg]

Hello folks. First of my stupid questions :)

Tap water here is yuck, even after being filtered, so thought I would go to Lidls and buy a load of spring water to make my brew with.

Its a Woodfordes Wherry bitter kit.

Would I be OK using it straight out of the bottles or should I boil the lot up and let it cool down first ?

Thanks

:

 

[Moley]

Straight out of the bottle :thumb:

 

[Borg]

Nice, thanks

 

[Borg]

Water got, first brew goes on tonight :)

 

[bigsteve2007]

Hello folks. First of my stupid questions :)

Tap water here is yuck, even after being filtered, so thought I would go to Lidls and buy a load of spring water to make my brew with.

Its a Woodfordes Wherry bitter kit.

Would I be OK using it straight out of the bottles or should I boil the lot up and let it cool down first ?

Thanks

:

You will be fine!

 

[Borg]

Another quick question, when do I use the hydrometer and what reading do I note down ?

I have some of them stick on thermometers, from the pet shop, to put on the outside of the barrels to keep an eye on the temp.

 

[corby_brewer]

Use you hydrometer at the start, and record your OG, then at the end of fementation to get your FG, (when you get the same reading for 3 days on the bounce it should be ok to bottle / keg).
If i remember right you OG should be around the 1.040 mark and the FG should be around 1.010 - 1.014.
Try to keep you temperature between 18 - 20oC.
But please note that the Wherry can somtimes prove to be a bit of a bugger.
What i tend to do is leave the beer in the primary for 10 - 14 days, then transfer to a secondry for another 7 days and then either bottle or keg it.
Then forget about it for a couple of month and it should be crystal clear and drinkable.

 

[Borg]

All done OG was indeed 1040. All in the tub now in the airing cupboard.

 

[Borg]

HELP

Just had a look inside the tub, the 'head' seems to have gone and its just liquid. Is this OK

 

[corby_brewer]

Borg, take a hydrometer reading. I shouldnt have finished fementing thsi early. If its not around 1.014 the give it a good stir and see if it starts again.

 

[snail59]

Apparently Wherry's are prone to sticking at around .020 I gave mine a good stir after 4 days. CB he did say earlyer it's in the airing cupboard any chance its too warm and fermented quick??.

 

[Borg]

It has been bloody hot here the last few days, not had the heating on but I would think it was easy 24* in there

 

[Borg]

Seems to be about 1016 - 1018

Smells like beer though :)

 

[corby_brewer]

borg, youve done very well to get it down that low. as mick says wherrys are prone to stick. if i was you i would eave it for another 4 - 5 days and then bottle it.

 

[snail59]

I would say it's doing fine. Give it a good stir (with a sterilized paddle) check it again mid week and it should be down to around .014

 

[Borg]

Well I got a pressure barrel thing for it to go in next. Will add the sugar and a tad of the yeast from the bottom.

So all is OK then ?

 

[corby_brewer]

Well I got a pressure barrel thing for it to go in next. Will add the sugar and a tad of the yeast from the bottom.

So all is OK then ?

Everything is fine mate. :thumb: but there isnt any need to add any yeast, as the priming sugar will aid secondry fementation. Just remember to leave the barrel at around 20oC for 5 days and then move it somewhere cooler. Then leave it alone for about 6 weeks.
But now is the time to start thinking about your next brew.

 

[Borg]

Mmm next brew :)

I did fancy a light Pale Ale IPA style beer. But not the heavy strong stuff. Or a Beamish Red.

Think I need another pressure barrel :)


I've also seen a fruity mead on the forum somewhere but I've lost it. That sounded tasty

 

[Borg]

Well it seems to have stopped the first ferment, nothing seems to be happening now. I'll leave it for a few more days then barrel it on Saturday.

 

[Borg]

In the pressure barrel now.

It stayed at around 1010 for the last few days so in it went.

It looked nice and cleanish, like dirty water and not sandy bilge :) Nice level layer of remains on the bottom.

Added sugar and a blob of the bottom yeast stuff and filled, Back in the airing cupboard now for 3 days then into a cool place until August.

Smelt like beer as well.