My first wherry! Fermentation question

1 year ago | baroninlondon (Member)

Hi all

First of all I wanted to thank all of you positive and dedicated contributors to this site. It has made my experience much more motivating and easy. Im a Norfolk boy so very excited about making my own Woodfordes Wherry from the starter kit.

I have some basic questions. I didnt really find the instructions that helpful, just minimal. Ive managed to successfully(?) get fermenting (not me - the beer!). Im 48 hrs in and bubbles are forming on underneath of lid. I have seven simple questions which should only take very short answers:

1) Is it right to have the lid fully sealed on the bucket when fermenting?
2) I fitted the rubber washer-like seal in the hole on the lid and plastic capsule within...is this correct to do at this stage? Some condensation is appearing...(or Co2) which i assume is a good sign.
3) I read on a bbc site that a lot of foam will spew out of the top during early fermentation, do i need to connect the syphon to allow drainage toa bowl etc or just leave
4) The instructions didnt say when to use the hydrometer so when do i know fermentation is complete - ie where to look and know...
5) I read somewhere it is worth stirring the fermenting beer after 48hrs to unclog any yeast that might have clumped. Worth doing or just leave the god damn thing?!
6) Wherry is normally a session ale...3.8%. This starter kit hits at circa 4.5%. Im no biologist so do not know how alcohol content is created in the brewing process but does any treatment affect the percentage?

That's enough for now. Im going to sit in front of my bucket and watch the bubbles. Can't wait for that first pint!!

Cheers and sox for so many questions...just a keen learner.

Baron

Read responses...

Responses

Tony:

Posted 1 year ago by Member

Hey baron (I'm in london too!)
1. It's not necessary to have the lid sealed down in primary fermentation, I do for mine as I like to see the bubbles in the fermentation trap - it also guards against any nasties getting in there. Your beer will have a layer of (heavy) CO2 on it which pretty much protects it.
2. Yes, you've done fine there, you should see bubbles going through the trap. I don't know what sort of trap you've got there but you should have water in it.
3. If you get a vigorous fermentation - which is highly likely, a blow-off tube is a great idea - if you have the lid firmly on. If the lid is just resting on the top, you shouldn't need it. Can get messy though.
4. Use the hydrometer when all visible signs of fermentation are over, remember to sterilize it! When the reading stays the same for two or three days, it has finished and ready to bottle/barrel or whatever.
5. I've never stirred a beer - I would suggest leaving it alone. The less you do to the beer through fermentation, the better.
6. Yeast turns sugars to alcohol - if you add more sugar (or malt) the yeast will produce more alcohol. Quite often a kit will produce a beer which is higher in ABV than the commercial beer - just like a bottled version of a beer may be higher or lower than the one on tap.

Hope that helps- I'm in a rush at the moment so need to dash. Have fun, if anything isn't explained well enough, some of the great folks in here will be able to answer later. Remember though - there is more than one way to skin a cat, everyone will have their own preferences!

Beer will get you through the times of no money better than money will get you through the times of no beer
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)

Nath:

Posted 1 year ago by Moderator

Tonys done a grand job as per norm! The only thing I would add is that even though the kit says it will be around 4.5% I have rarely had a kit that has fermented to its full potential. My wherry came in around 4%. You can see what the percentage is when you take the final reading on the hydrometer. Do it by this bit of maths -

og - fg devided by 7.36 , just make sure you take the decimal point from the gravitys.

eg - 1045 - 1010 devided by 7.36 = 4.76%

Drinkin' - nowt, it's all gone

Plannin'-
Loads a beer after an upgrade!

nathbrew@gmail.com

Neil:

Posted 1 year ago by Member

Have to agree with both of these answers. Must admit though didn't realise the kit was stronger than the stuff in pubs.

Baron what part of Norfolk are you from? I love Nelsons County....

Neil

baroninlondon:

Posted 1 year ago by Member

Hi guys.

A quick thanks for your very helpful information. Fermentation is going well and looking to syphon tomorrow - eight days. Need to learn how to use the hydrometer, will scan these pages. Im following the one rule of Brew Club...patience!

Neil, Im from the Diss area in South Norfolk. I return every christmas to my parents who get in a barrel of Wherry...so you can imagine my delight when i found i could brew it myself...

Nelsons is a great drink and so is the Nog...they're next on the list...just wish there was Greene King IPA or Chalk Hill Brewery ale...

Nath:

Posted 1 year ago by Moderator

Before you keg the beer use the hydrometer. Take a reading and then another a day after, if the reading is the same (and near the final gravity stated in the kit) then you are good to barrel.

Drinkin' - nowt, it's all gone

Plannin'-
Loads a beer after an upgrade!

nathbrew@gmail.com

Neil:

Posted 1 year ago by Member

Baron,

Couldn't agree with you more.. you cannot beat a good pint of Dreadnaught or Flintknappers Mild oh and CHB as well. You have to feel sorry for those who cannot experience them.

How is the Wherry going anyway?

Neil

saracen:

Posted 1 year ago by Moderator

Hello Neil. I'm going to apologise for hijacking this a little but it's the only way of getting a message to you. I was in Good Life the other day and asked about the guy who sets up breweries. His name is Stuart and he lives in Norwich. Apparently he can be contacted via Uncle Stuart's Brewery. The last I heard he set one up and went off without even leaving a recipe.

If you're not living on the edge..... you're taking up too much space!!

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

saracen:

Posted 1 year ago by Moderator

Hi Baron. I noticed you were saying you wish there was a Greene King IPA. I've done a lot of research into GK IPA at the brewery. I know the ingredients, but not the proportions, and I know which hops are used, but again not the proprtions. Wyeast have given me some good advice about the yeast strain, so when you start brewing from the grain, get back to me and we'll see if we can reproduce it.

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