Brew UK Forum | General Brewing Discussions
End of the barrel
Well finally reached the end of my wherry barrel but was bit disapointed to find the last 2 ltrs ish was/is rather murky messy looking beer.I was carefull to not stir up any sediment.
Is this common place (budget barrel) or not ?
Building : kegerator
Fermenting:Dandelion wine
Conditioning:Fullers pride extract Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
beerlover1983brew@gmail.com
Fermenting:Dandelion wine
Conditioning:Fullers pride extract Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
beerlover1983brew@gmail.com
Responses
Posted 1 year ago by Moderator
Hi Beerlover. Yes, fairly common. Temperature can affect it. If you are storing it at a temperature above 18c, the yeast can start again and the beer goes cloudy. There have been a lot of posts about Wherry staying cloudy all the way down the barrel. The yeast they supply is not terribly good at clearing out of the beer. Another important point is to get as much foreign matter out of the beer before it goes in the barrel. Let it ferment right out until you are sure it has stopped and then leave it another 2 or 3 days at a lower temperature to let the yeast drop out better. Don't over prime the barrel. 30 gm of sugar in 40 pints is enough, provided you have a CO2 injection cap on the barrel. If you don't have one you will need to use more sugar. As the beer level drops, you need gas pressure to dispense it. If you simply loosen the top, in goes the air and you run the risk of the beer spoiling. You also get a completely flat beer when all the gas has gone. A CO2 injection cap is a very good investment. Apart from all that, the last few from any barrel can often be dodgy.
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 Admin
The best to avoid lots of sediment is to allow to beer to clear as much a possible before you put it in there. You should be fairly clear all the way to the tap mark so sounds like you just has a lot of sediment carried over from the fermenter. Try leaving in the fermenter for a few days longer and perhaps move the fermenter somewhere cooler the day before you transfer that way more yeast will drop out.
As Saracen said, Wherry can be a bugger to clear. I'm not sure if its to do with the yeast as I'm pretty sure all Muntons kits are supplied with the same yeast and the Wherry definitely gets more bad press about clearing than any other kit. You could try changing the yeast for S04 which will definitely help.
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