Wherry

[tris]

I am brewing my first wherry which started on Monday evening. I did it all by the book except that somehow I managed to add too much water. The starting gravity appeared to be about 1.036.

Yesterday the gravity was about 1.020 but was still bubbling slightly, so I gave the bucket a bit of shake. It is now between 1.016 and 1.014 and still bubbling. The room temp has been constantly 21.5-22oC, is this too warm? I did notice an ester smell which I believe may mean it has brewed too warm.

Should I leave it a bit longer to ferment before I transfer it to the pressure barrel?

Thanks

edit: just looked again and I dont think it is actually bubbling at all.

 

[Runwell-Steve]

Leave it in the fermentor for 10 - 14 days, don't touch it, just leave it alone. The temperatures should be fine.

Then you can transfer it to the barrel, adding 100g of household sugar to prime it.

Leave it in the warm for a week then transfer somewhere cooler.

It's fine to have a sample of it now and again to see how it's doing, but realistically it won't be ready for drinking for another 6 weeks.

 

[anthonyUK]

I would prefer to add some DME/LME now as it has only been going a couple of days rather than have a very light 23l+ of beer.
If your Wherry reaches a common FG of 1016 then your looking at approx. 2.7% ABV or 2.9% at 1014.

 

[tris]

There isnt really any room in the bucket to add more liquid, maybe about an inch of space.
Would it not gain more alcohol in the pressure barrel?

 

[anthonyUK]

You should get an idea what it will be like if you tasted it now. Remember to used only sanitised equipment.
If you only have about an inch left, I'm guessing you're using a 25l FV, then you really did go over. Maybe syphon some off and top up with extract if you feel it needs it.
You may gain around 0.5% during secondary.

 

[tris]

Right I have had a mouthful.

It is rather bitter and dry and has what I would call a burnt sugar taste. I wouldnt say it tasted thin or watery. I can still taste it strongly 5 minutes late.

I understand it should be crisp and floral - it definatly isnt that!

 

[anthonyUK]

If it isn't too thin follow Runwell-Steve's advice.

 

[tris]

Would you expect it to taste as I have described at this point in the process?

I cant remember the last time I drank Wherry at the pub and this is the first time I have tasted a beer that is in the making.

A couple of days ago it did smell floral, do you know why it would change?

 

[tris]

Well it dropped to 1.012 for a couple of days so I have kegged it. Also tasted and it is brilliant.

Is it vital to condition at low temperatures? The lowest temp in the house is 18oc.