wherry problem

[Andynewbrew]

Had a woodfordes wherry in the fv for 2 weeks and had loads of problems with it. First was it notoriously getting stuck at 1020 so stirred it as suggested on another post, bubbled for a couple of hours then stopped. So left it for 2 days nothing happened still stuck.

Repitched some more yeast, bubbled away nicely for 1 day, took another reading now down to 1016 and it's not moving. I have no idea what to do now? Temp is about 18c in my house.

Any help will be much appreciated.
Thanks

 

[johnnyboy1965]

First of all, Ive got to ask this question...Why did you pitch another yeast?

 

[Andynewbrew]

because 1020 was a little high to bottle and after looking through some posts on here thats the advice some ppl where giving

 

[snail59]

Your best bet would have been to scrap the yeast that comes with the kit and use Safeale SO4 or Nottingham yeast. 18 degrees is a little low and would mean a slow ferment so the chances are you might not notice and just because thats what the house thermostat say's does not mean where the bucket is is not a few degrees lower. I would bottle at 1016 thats low enough. I think off the top of my head 1014 is the end marker for a Wherry. As far as kits go it is one of the better choices.

 

[Andynewbrew]

Thanks. I'm just a newbie when it comes to brewing and it's my first time doing a wherry. Will the extra yeast not do any harm to it. Thanks

 

[snail59]

No it wont hurt.

 

[Andynewbrew]

Thanks for your help

 

[Slid]

My tips for the tempremental Wherry:
Add 500g sugar at make up - to get it going and stop it sticking.
Wrap a beach towel around the fermenter to protect it slightly for temp variations.

 

[Slid]

My tips for the tempremental Wherry:
Add 500g sugar at make up - to get it going and stop it sticking (not purist, but hey. whow).
Wrap a beach towel around the fermenter to protect it slightly for temp variations.

 

[BenM41]

there is a huge thread about this particular ale in the Discussion section - worth a look.

i had similar issues with my wherry. thought it was doing nothing for weeks and ended up pitching 3 times... low and behold, it my all in error as the fg was 1010 and had been for weeks (i was thinking it started low, then got higher! oops)

anyway, its now barrelled and getting better as it ages/clears. so dont worry about the additional yeast - if anything, it will make for a slightly stronger brew.

 

[Hopping_Mad]

I'm having a nearly 4 week old Wherry now (two in the warm, 1.5 in the garage) and it's really, really sweet.

I got mine from from 1042 down to 1012, which I thought was alright, but I'm wondering if I didn't get all the malt into alcohol. Primed with one Coopers carbonation drop so no excess sugar there.

Am I not being patient enough in either primary or secondary fermentation?

Gonna dry hop or teabag it next time too as it's not quite hoppy enough for me either!

 

[Sandimas]

The sweetness will go with time: the longer you leave it, the better it'll be.

Regarding the stuck fermentation, a teaspoon of yeast nutrient may have helped, I had a few stick brews (kits) and found it worked when added at the start. Also, 18C is about as low as you want to go for brewing ale so that wouldn't have helped.