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Can i condition Wherry at 11-12 degrees C
Hi,
I have just started secondary fermetation of my first homebrew in a barrel which was transferred 2 days ago and I don't have anywhere cool to put it other than a fridge that when on its least cold setting is around 11-12 deg C. Would this be too cold to condition it?
Any help would be appreciated. i have had lots of help from these threads already so thanks for those.
Responses
Posted 10 months ago by Moderator
Hi. It's too cold for the secondary fermentation. The priming sugar you have added to the barrel will take about a week to be used up at around 18° - 20°c, but after that 12°c is just about perfect.
Planning: - To get some more brews on now the weather's a bit cooler
Fermenting: - Ginger Beer experiment
Conditioning: - A normal bitter with Styrians
Drinking: - All of it!!
E-mail: arnyfris@gmail.com
Posted 10 months ago by Member
Thanks Saracen. Just noticed the barrel is rounded on the bottom so that the dimple feet don't touch the floor. Is this normal? Should we evacuate the street
Posted 10 months ago by Member
^ Step away... don't touch it other than to load it into your car and drive it (very carefully!) to my house. Our specially-trained technicians have developed an organic technique for safely transforming it back into it's constituent elements...
Drinking: Flasher the Dasher, St Peter's Ruby, Thunderbolt, Beam Reach, the last few bottles of Autumn Cider.
Fermenting: TTL and WTA.
Planning: A Proper Job extract clone !
Posted 10 months ago by Member
Oi hands off my lovely bomb! you should be called shameless not Seamus
Posted 10 months ago by Member
Mate... All is fair in love and wort...
Drinking: Flasher the Dasher, St Peter's Ruby, Thunderbolt, Beam Reach, the last few bottles of Autumn Cider.
Fermenting: TTL and WTA.
Planning: A Proper Job extract clone !
Posted 10 months ago by Member
haha good try seamus.
skillseeker You could try taking a pint or three out to test it
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded
Posted 10 months ago by Moderator
Be a bit careful with it, either draw a pint off or release a bit of pressure (no too much though) by tweaking tjhe rubber band. The standard barrels can distort and leak around the tap thread if the barrel has way too much pressure in.
Plannin'-
Loads a beer after an upgrade!
nathbrew@gmail.com
Posted 10 months ago by Moderator
I think we normally reckon the feet can raise up by half an inch before you need to start worrying. As Nath says, let a bit of pressure out if you're concerned. Don't forget to drink the beer you let out, then you can see how it changes over the weeks.
Planning: - To get some more brews on now the weather's a bit cooler
Fermenting: - Ginger Beer experiment
Conditioning: - A normal bitter with Styrians
Drinking: - All of it!!
E-mail: arnyfris@gmail.com
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