Brew UK Forum | Beer Kits
conditionining wherry-diagnosing a problem
Im a novice brewer just a few wherry kits in my CV.All been absolutely brilliant untill now. Bottled my latest 2 weeks ago.Beer has cleared nicely, so decided to have a pint, very disappointed . Not much pressure when uncorked and beer was a bit yeasty and sweet, has it conditioned properly?,or have I made a bad one. Steralised everything, Fermentation appeared to go ok 1014 on day 5&6 for ,sugared and corked the bottles and left to stand in the kitchen. Cleared much quicker than previously.Weather has been absolutely freezing, would this affect conditioning.Do I wait or bin it and start again.
Mike
Responses
Posted 1 year ago by Moderator
Did you say you corked them??? Dunno if that would keep the pressure ok, you should cap beer. Also if the kitchen is a very low temp it will be worth moving them somewhere warm (20c ish) for a week to get the yeasties going again.
Plannin'-
Loads a beer after an upgrade!
nathbrew@gmail.com
Posted 1 year ago by Member
hi Nath
Bottles were capped with metal crqwn corks. Kitchen temp has been a bit low. So have moved beer to study where temp is higher in the day time , do you think beer will improve
Mike
Posted 1 year ago by Member
I've had a similar problem in the past.. As with what Nath says, I stuck mine back in the warmth for a few days then let them re-settle. After that they were spot on
Posted 1 year ago by Moderator
Hi there. Almost certainly your Wherry has suffered from the cold. Yeast simply doesn't work much below 18°c. If the beer is sweeet and yeasty it means the yeast is still working. If not, it would be settled to the bottom and you wouldn't be able to taste it. If the beer's sweet, it means the yeast hasn't converted the priming sugar to alcohol, or at least hasn't converted all of it. Because of the yeast taste we know the yeast is still alive, so move the bottles to somewhere with a temperature of about 23°c and leave it for 1 or 2 weeks. If you are planning to keep it for an extended time, move it from there, when conditioning is complete, to an area at about 15°c. Also, as a rough guide, conditioning times are usually reckoned to be 1 week per 10 points of SG. In other words, a beer brewed to SG 1040 should be conditioned for 4 weeks, a 1050 for 5 weeks and so on.
Winter is reckoned to be the best time to brew because there is so much less bacteria and wild yeats about so the chances of brewing a contaminated batch are much less, but it does mean you need some active temperature control, or a lottery win to run the central heating at 25°c 24/7!
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 1 year ago by Moderator
I dont even need to reply!
But I did!
Plannin'-
Loads a beer after an upgrade!
nathbrew@gmail.com
Posted 1 year ago by Moderator
As you say, Nath, Job Done!
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 1 year ago by Member
Thanks Gents
Feel that all is not a disaster. Have relocated beer to warmer spot and hoping for better things to come
Thanks MIke
PS Will let you know results
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