What do do with Wherry

[chiefstoker]

Whilst we're on the subject of Wherrys, I'm on my first one. Like most peoples' mine seemed stuck after 9 days at 1014 for 4days. Although the occasional bubble would surface, I had roused up the sediment and added a tad of nutrient to see if that would resurrect anything but alas no.

So, I syphoned it off into my bottling bucket thinking that it was ready. There's a fair amount of sediment and it is still quite lively and putty like in consistency. This seems to have livened up the wort and it now appears to have started off again :thumb: Therefore, i decided to postpone adding the carbonating sugar and am gonna stave off bottling for a couple more days to see if the gravity lowers a bit more :

 

[Sean_Mc]

1014 seems a good bottling time for me, If memory serves me right I think Woodfordes suggest bottling at that SG.

Hope you enjoy, its my favourite of the kits I've done

 

[johnc86]

Ok this kit is still around the 1014 mark. Could easliy be 1016 but I find the hydrometer hard to read, There are small culsters of bubbles all over the surface and even though I try to put the hydrometer in a bit without bubbles, it drifts immediatly over to a cluster making it hard to see what the true reading it. :evil: :evil: :evil: :evil:
There are also just below the surface lots of scatered fracments of what I presume to be yeast jjust suspended in the beer. Iv drawn a few glasses of it and its REALY couldy.

Tastes pretty damn good though!

Shall I try and get the gravity down by tranfering to another fv and trying to get it warmer for a couple of days or just keg it? I think either way I will get some fining's and try and clear it a bit before kegging.

 

[LeicesterLad]

Good choice on the Wherry its a nice beer for a kit...Ive just about finished mine after about 3-4months in a pressure barrel...

It sounds to me like its ready to transfer, if the FG has stayed about the same for 2 days then id say its done..im sure my wherry finished about the same and it will be cloudy at this stage.

Personally Id add the finings if you wanted to now and leave another day or 2 then transfer to barrel, no real need to siphon into another FV. The more you tranfer the more risk of infection but you can do, if anything it will reduce any risk of disrupting and transfering any of the dead yeast at the bottem of the FV

Oh and if youve got any bottles id recommend bottling some, i did this just for comparison and to be honest think i prefered it from a bottle..

Prime you barrel 3oz of sugar, transfer and leave indoors for about a week before moving to a colder area ie the garage..then leave it for about a month to condition.

 

[johnc86]

Its going in my corny mate so it shouldnt need priming, I will try and force carbonate it. Will add the finings today. I do have a load of bottles I just need to get them ready,

Cheers.

 

[Sean_Mc]

John you'll still have a few litres left when you've filled the corny, if you've not got any bottles handy, you could use two litre plastic bottles and prime.

Don't want to waste any Wherry :grin:

 

[chiefstoker]

Mines all bottled up now :thumb: gonna leave it for a month or so :