Wherry stuck fermentation?

[ryderkellan]

Excuse almost limitless ignorance - first kit brew.

Brewing the Woodforde's Wherry. Been fermenting for 7 days.

There;s a blotchy layer over the top, but is this fermenting? Been at about 18 degrees. Trying to warm it up a bit... Struggling to attach photo

Any comments gratefully received.

Also, in your experience would you add 1/2 tsp priming sugar per bottle, or 1tsp? I've seen references to both online. Kit says 1tsp.

Cheers.

 

[terrym]

Excuse almost limitless ignorance - first kit brew.

Brewing the Woodforde's Wherry. Been fermenting for 7 days.

There;s a blotchy layer over the top, but is this fermenting? Been at about 18 degrees. Trying to warm it up a bit... Struggling to attach photo

Any comments gratefully received.

Also, in your experience would you add 1/2 tsp priming sugar per bottle, or 1tsp? I've seen references to both online. Kit says 1tsp.

Cheers.

The froth on top is mostly yeast and a sign that things have happened. However if you used the kit yeast, and fermented as low as 18*C, you may find the fermenatation sticks at about 1.020, which is when the yeast basically stops fermenting before it should. This often seems to happen with a Wherry. You will need a hydrometer to find out whether it has stuck and this will also help you establish whether the fermentation has finished, in your case somewhere around 1.010. You are doing the right thing by raising the temperature, 20*C should be OK, and if it has stuck doing this may get it restarted.
If you are using 500ml bottles one half tsp sugar per bottle is fine and will give the correct level of carbonation for this style of beer.
This may be useful to you as well....
Basic beginners guide to brewing your own beer from a kit - The HomeBrew Forum

 

[Sandimas]

For some reason, whenever I brew Wherry, it carbonates in the bottles really well, almost too well: the bottles aren't gushers but there's always a generous amount of CO2 in there. And that's despite fermenting for 17-21 days and bottling only when FG is stable. Thats with 1/2 tsp of sugar per bottle, so I certainly wouldn't use a full tsp.

Wonder if anyone else notice this with Wherry? I brew a large variety of beers and styles but only seems to happen with this particular one. Just brewed 2 batches and the same is happening again.

 

[ryderkellan]

Thanks very much for pointers

. It's now been in a warm place for nearly 24 hours (but a bit over 20degrees, I think, nearly 22...). No visible change.
Image:

 

[Sandimas]

Have you got a hydrometer? If so, measure the gravity - that's the only true way of telling if it's still fermenting or not, if it's at or around 1010 and stable for a few days its done.

 

[terrym]

Thanks very much for pointers

. It's now been in a warm place for nearly 24 hours (but a bit over 20degrees, I think, nearly 22...). No visible change.
Image:

If you are struggling with temperature control especially now the weather is turning colder, you could consider a water bath.
How to Set up a Water Bath for your FV - The HomeBrew Forum

 

[ryderkellan]

Just checked and it is SG 1012, so looks promising. Smells and tastes (in v small quantities!) like beer, albeit a bit bitter. Will check SG again in a day or two.
Thanks for all replies and beginners' guide.
Cheers.

 

[ryderkellan]

Thanks to all for help on this. It turned out a bit on the weak side but really very nice.