Wherry Question

[ricardo]

My Woodforde Wherry stared at 1042 and has fermented down to 1020.
It does not seem to want to go any further down...I would have thought it should be down to 1015 to be 'safe'.
I am going to king keg it.
Will it be OK at 1020 ????
:mrgreen:

 

[corby_brewer]

how long have you had it in the FV? as i stated a werry on sunday and mines down to 1.016 now.

 

[ricardo]

That was quick davesiv.........
In the FV for about 10 days ( can't be more exact cos brew book is at home)
I did actually give it a stir a few days ago.

 

[corby_brewer]

acording to the instructions it got to drop to 1.014. ive also read that Werry can sometimes prove difficult, thats the reason why i decided to give it a go. with mine i kept it at a constent 20 - 21oc. What you could try doing is adding some yeast nutriants to the FV and giving it another good stir.

 

[ricardo]

I have some wine yeast nutrients do you think adding some of that might do the trick or are those different to beer yeast nutrients ??

 

[corby_brewer]

As far as im aware wine and beer nutriants are the same. :? Well ive never seen any nutriants for beer on sale.

 

[ricardo]

Right will give it a go tonight when I get home......
Been reading other posts on here & it seems the Wherry kit is a bit prone to stalling for some reason.
Thanks for your help.
:thumb:

 

[corby_brewer]

How's it going ricardo? I put 32 pints of Werry into my corni last night and bottled the other 6 pints. It got down to 1.012.

 

[ricardo]

Its going OK davesiv.....thanks for asking.
Finally my Wherry has got down to 1014.....taken nearly 2 weeks and some added nutrient like you recommended.
I am going to King Keg it in the next day or two.
Although I might do like you and bottle maybe 10 bottles just to see the difference over time.

 

[sameagle]

I recently started my first brew of Wherry.

Started it at 8-15pm on 13th December, and it had stopped fermenting by 8-15 this morning, 17th.

I've just taken a small sample out for test, and it's 1015.

It's also very brown, not at all "see through", and flat as a f*rt!

Is this normal?

John

 

[Aleman]

I recently started my first brew of Wherry.
Started it at 8-15pm on 13th December, and it had stopped fermenting by 8-15 this morning, 17th.
I've just taken a small sample out for test, and it's 1015.
It's also very brown, not at all "see through", and flat as a f*rt!
Is this normal?

Its quite normal, and the main fermentation has finished. You now need to leave it for another 3-5 days to clean up after itself, and for the majority of the yeast to drop out of suspension. If you can find somewhere cool to put it that will help speed things up.

You then transfer to a barrel or bottles and add a small amount (2oz) of sugar to it (1/2tsp per pint bottle) to help it condition (makes the bubbles ) which normally takes a further 10-14 days . . . then you can start drinking it but it will be better if you leave it for a full 28 days

 

[sameagle]

OK Aleman, thanks for a very quick reply!

It's in my kitchen which is unheated, so I'll leave it, as you say, to clean itself up.

I've been brewing on and off for about 6 years, but always pale ales and lagers, and because they mostly look "clean" right from the start, this took me a bit by surprise, I am also used to a longer period of fermentation, my last batch of Youngs definitive lager fermented for over 14 days.

Thanks again,

John