Newbie Wherry questions « Brew UK Forum

Newbie Wherry questions

11 months ago | robabsalom (Member)

Hi all, I'm a first time brewer so apologies for the possibly stupid questions.

I've just got my first beer kist brewing on Saturday. I purchased the wherry kit and all the starter equipment pack. I must admit I think the instructions leave a bit to interpretation but I've got the brew going anyhow. My questions are:

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

Read responses...

Responses

robabsalom:

Posted 11 months ago by Member

1. Once primary fermentation is complete and I have transferred to the pressure barrel, is the barrel stage classed as secondary fermentation?

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

robabsalom:

Posted 11 months ago by Member

2 i was hoping to bottle some of the beer and keep the other half in the barrel, i guess these mean i have to prime the bottles rather than add sugar to the barrel?

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

robabsalom:

Posted 11 months ago by Member

I don't see any instruction regarding adding sugar to the barrel, does this have to be done?

Apologies for the amount of posts it seems to be posting them half way through typing....

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

kilconlea:

Posted 11 months ago by Member

I would suggest priming the barrel with 90g sugar boiled up with a little water, siphon the beer onto this (which ensures a good mix) and bottle straight from the barrel. You will receive lots of differing opinions on this but this has worked ok for me in the past.
There's a Munton's guy on youtube with a tutorial on kit brewing which I found very useful as a beginner, don't have the URL but it should be easy enough to find. Although don't believe him when he says you can drink the beer within a week.

Fermenting; Golden Lager, St Peters Golden
Conditioning; Diabolo, TTL
Planning; SNPA
Drinking; Headcracker, Pinot Grigio, WTA

peter:

Posted 11 months ago by Member

I do it the same way as kilconlea works fine

5 gal geordie bitter
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded

robabsalom:

Posted 11 months ago by Member

thanks for the advice. so even if i don't bottle all of the beer, the extra sugar in the barrell will have no adverse effect on the beer left in the barrel? or would this extra sugar be added anyway, even if i wasn't bottling?

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

Jim:

Posted 11 months ago by Member

Hi Robabsalom

I also do it this way which works well. Now the 90g will be relative to about 5 gallons that you get in a standard barrel. I would suggest that you factor this accordingly, so if you only keg half the beer you should only use half the sugar, too much sugar can make things a little volatile. You also need to add sugar to prime any beer that you bottle, guidelines here are 1 tea spoon per pint (roughly 500 ml).

Good luck

Jim.

“If at first, the idea is not absurd, then there is no hope for it” (Albert Einstein)

Drinkin' - Midas Touch Golden Ale
Drinkin' - Coopers Real Ale (dry hopped)
Conditionin' - Tarwebier
Fermenting' - Admirals Reserve
Plannin' - A Wherry (with Saracen's enhancement)

robabsalom:

Posted 11 months ago by Member

ok thanks so in answer to my original questions....

once primary fermentation is complete, I can add 90g sugar (pre boiled with water) to barrel, syphon beer to barrel and bottle what I want with no extra sugar needed for bottles?

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

saracen:

Posted 11 months ago by Moderator

Hi Robabsalom.

1) Yes. The primary fermentation is intended to convert as much of the sugar or fermentables in the brew to alcohol as the yeast can manage. The secondary fermentation is for conditioning. 90 gm of sugar sounds like too much to me. I never use more than 60 gm, but each to his own. The beer is transferred to a barrel and the 60 gm of sugar, known as "priming sugar" is added. This ferments in the sealed barrel or bottle and produces CO2 which gives a bit of fizz to the beer and prevents oxygen contamination. 60 gm of sugar should be enough for all the bottling and the barrel. Don't add any to the bottles.

2) No. Wait 2 weeks before you do anything. It may say 7 days in the instructions, but if you are too early, there will still be some fermentation going on and you will end up with too much pressure being produced. Also, if you wait 2 weeks, the beer in the fermenting vessel (FV) will be that much clearer and you will get far less sediment in the bottles. Put 3 or 4 pints of beer in the barrel then add the 60 gm of sugar. Give it a shake to dissolve it, siphon the rest of the beer into it and then, with the cap loosely fitted, use the tap to fill some bottles to about 1.5 inches from the top. Remember, gas can be compressed, liquid can't. If you overfill the bottles the pressure can be enough to cause them to explode. Tighten the cap on the barrel, without overtigthening it, when you've finished, leave it 3 weeks or so and drink it.

3) Think we've covered it.

If you do another Wherry kit, take a look at this
http://www.brewuk.co.uk/forum/topic/any-wherry-tips.
Read Post 7 and the difference it makes to the Wherry is amazing.

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

robabsalom:

Posted 11 months ago by Member

great detaile Saracen thanks. You know how it is when you do something for the first time. I'm just keen to get it right!

I'll def leave in FV for 2 weeks then on your recommendation. cheers.

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

robabsalom:

Posted 11 months ago by Member

ok possible problem.... It's now 2 1/2 days since i started primary fermentation and I've been waiting for some bubbles to put my mind at rest, but alas none yet. I've been reading some other posts and I think I've setup my air lock incorrectly as there were no real guidlines for this. I put the black rubber washer in the hole in the top of FV and pushed the plastic air lock into it. I didn't realize i needed to remove the lid from the air lock so it's been clicked shut the whole time.... Is this going to cause a massive problem? I can remove lid now if needed? HELP!

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

kilconlea:

Posted 11 months ago by Member

Dunno what that little lid is for to be honest and I've never noticed any bubbles in my airlock (no jokes please). I wouldn't worry at all, you can take the lid off, there's no chance of nasties getting in if there's water in the lock.
BTW we were all exactly the same on our first brew, by the end of the summer you'll be giving advice on here.

Fermenting; Golden Lager, St Peters Golden
Conditioning; Diabolo, TTL
Planning; SNPA
Drinking; Headcracker, Pinot Grigio, WTA

peter:

Posted 11 months ago by Member

you need to put the little lid back on or the CO2 just goes into the air but it wont make a mess of the beer The lid is just for topping up the water in the air lock

5 gal geordie bitter
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded

robabsalom:

Posted 11 months ago by Member

ok so now i'm confused. Are we saying the there should be water in the air lock and that the cap should be pushed on?

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

peter:

Posted 11 months ago by Member

yes the CO2 comes up the centre tube into the inner bit of the lid then bubbles out via the water into the outer bit of the air lock and away via the lid as it is not airtight. With a very fast brew it can blow the lid off as one of mine did the other day After the third time of it doing that it stoped being a joke

5 gal geordie bitter
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded

robabsalom:

Posted 11 months ago by Member

ok thanks for clarifying I'll leave cap fully on. I was just expecting to see some action by day 4.... I've resisted looking until now but I might have a peek later and see if there is any frothing or signs of life. Temp reading (although only the cheap stick on themometer) on side of FV has been reading a constant 20-22 so seems ok.

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

saracen:

Posted 11 months ago by Moderator

This is all a bit confusing.
Rob. What type of airlock do you have? Is it like one piece of plastic tube with 'bubbles' moulded in it and curled round on itself, or is it like a little tube about 2 inches long with another little tube that fits inside it from the top? They both work diffrently. The first type has an open end to put the water in and is usually supplied with a red plastic cap that goes over the open end, and the second type is 2 pieces with fit together.
With the first type, remove the plastic cap, half fill the bottom 'bubble' in the airlock with water and leave the cap off. With the second type, lift out the upper tube, put 1/4 of an inch of water into the unit, just enough so the second part dips into it when you clip it together, and leave it like that.

Remember that many FVs are not completely airtight. If you want to check, put a weight like a bag of sugar on the lid of the FV and the water level in the airlock should rise. If it does, and stays there, it is airtight. If it slowly drifts back to level, it's not airtight.

robabsalom:

Posted 11 months ago by Member

Hi saracen. Probably my fault confusing everyone. the air lock i have looks like this http://www.brewuk.co.uk/store/otherequipment/airlocks-taps-bungs/handy-airlock-small-2-s.html

I wasn't aware it came apart as i think it was al connected when i got it out of box. At the moment it is just push in to top of FV where the black rubber ring is. I haven't put any water in it yet and the cap is fully pushed on. Will this cause a problem? I can put some water in it when i get home tonight....

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

saracen:

Posted 11 months ago by Moderator

Yes, put in enough water so that when you clip it back together the inner tube dips about 1/4 inch into the water. No harm will have been done because the Co2 will have been flowing out all the time and there will be a protective layer of Co2 over the beer anyway. The airlock is more of an indicator, really. Plenty of people ferment wine in a demi-john with a lump of cotton wool stuffed in the top! If it still doesn't bubble, do the test I outlined above and see if it's airtight. at 2 1/2 days the ferment should be going well and there should be a layer of foam on the top of the beer called the "Yeast Crop". This is the stuff the brewers scrape off and keep for pitching in the next brew.
Do have a go at that Wherry tweak for the next one. You'll be amazed.

robabsalom:

Posted 11 months ago by Member

great thanks, will check out when i'm back home. The tweak sounds great and will certainly be trying after this. I guess it's good to do the standard kit first so i have something to compare the next brew with. Then I'll know difference the extra bits made to it. Thanks all for your help, I'm sure I'll be asking more questions when i get on to the next stage!

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

robabsalom:

Posted 10 months ago by Member

Thought I'd give you guys an update on how things are progressing...

I got the airlock issue sorted thanks to your help and have had plenty of bubbling over the last week. I thought it would had stopped now (day 10) but there are still bubbles every 20 seconds or so. Also up until now I've managed to keep temp at 20-22C but since the hot weekend it's now sitting at more like 24C. What would you advise - still give it the full 14 days or look to move it sooner. I'm going to take a reading tonight so I guess that may make the decision for me. I just don't want to ruin it at this stage with the rise in temp....

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

saracen:

Posted 10 months ago by Moderator

I'd move it somewhere cool and take some readings. I still recommend you leave it 14 days to start to clear, but with the high temperatures we are getting it will take longer. Move it somewhere cool, if you have anywhere, alternatively, just leave it the 14 days and hope temperatures go down. Whatever happens, it will clear in the barrel, sooner or later, and leaving it in the FV a few days won't spoil it. When you transfer it, do it late in the evening when it's a bit cooler. There will be less stuff blowing around that might contaminate it.

robabsalom:

Posted 10 months ago by Member

Right I got home took the lid of the FV and had a look. I expected to see a nice big froth but nothing just brown murky water with lots of bits floating in it. I had a sniff and nearly passed out whe the alchohol fumes hit my nose. My gut feeling tells me it shouldn't be like that????

I did a reading and it 1012. I've moved the FV downstairs where it's cooler for the moment.

Any advice? does my description of it sound like all is not well?

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

Hamish:

Posted 10 months ago by Moderator

Sounds fine to me, you just had a nose full of co2 and at 1012 looks like its nearly done.

Planning: Wheat beer fermented with Schneider Weisse yeast, a Stout, lots of hoppy pale ales
Fermenting: Summer pale ale
Maturing/Conditioning: Marynka pseudo-lager
Drinking: Wheat beer, ESB, Vienna lager & shop bought stuff

robabsalom:

Posted 10 months ago by Member

ok thanks Hamish, that's good to here. The smell nearly knocked me out!
I'd heard people talking about a yeast crust on top but I've never seen that. If i can keep temp stable until Saturday that will be 14 days and I plan on moving to conditioning barrell. here's hoping

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

robabsalom:

Posted 10 months ago by Member

ok did my final reading today and it has stayed at 1012. I tried a little sip from the sample removed and to be honest its not very nice at all. I suppose my question is, if there is something wrong with it and it has got contaminated in some way, what are the obvious signs? I don't want to go through the whole bottling task on Saturday, wait for amonth or more only to find it indeed was "bad"?

What is it supposed to taste like at this stage?

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

Hamish:

Posted 10 months ago by Moderator

Remember its very young and straight from the fermenter, it needs to mature to let the flavours develop.

You'll know instantly if its off, not very nice at all doesn't sound like its undrinkable. If its bad it could taste of many different things, TCP, cloves, vinegar, copper coins, cabbage, butter, have faith I'm sure its fine.

peter:

Posted 10 months ago by Member

Right out of the FV it should be a bit like beer but if you had a pint like it in a pub you would most prob change your drink for the night It needs to have a bit of "age" to it. When you say "not very nice" what sort of not nice? To me it reminds me of the so called boys beer at that stage.

5 gal geordie bitter
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded

robabsalom:

Posted 10 months ago by Member

Hi Peter, It smells a bit fruity/funky and tastes a bit like watery flat beer with a strange after taste. It also has lots of sediment floating around in it. It's slightly cloudy but has got clearer each time i've tested.

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

peter:

Posted 10 months ago by Member

with luck it just needs longer in the keg I am just trying one I only just put in the keg its as flat as norfolk but it hasnt had the time to work up yet. leave it a day or two and see how much it will change

5 gal geordie bitter
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded

saracen:

Posted 10 months ago by Moderator

Hi Peter & Rob. Beer should start to pressurise the barrel within a couple of days at 20°c. When you put beer into a barrel, you need to be very careful that the seal in the cap is working properly. You need to make sure the white, rubber seal inside the cap is properly seated in the recess, apply a thin film of Vaseline to the surface of the seal and fit it until it just touches the neck of the barrel. From there, a quarter of a turn is as much as you need. Hand tight, no more. If you overtighten the seal can slip out of the recess and no pressure will build up. When you clean the barrel, take the seal out of the cap, drop it in a glass jug and pour on boiling water from the kettle. You will see any grooves left in the seal disappear and it will be like new again. Wash it in hot water to remove all traces of the Vaseline, or it is likely to slip out when fitting.

robabsalom:

Posted 10 months ago by Member

Will bare in mind Saracen thanks, but just to confirm my beer is still in Primary FV and the tasting was done from there.

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

saracen:

Posted 10 months ago by Moderator

I should leave it in there at least another week. It changes dramatically and it's nothing like the finished brew when it's just finished fermenting. You'll know if it's off...... as soon as you lift the lid. Time will tell.
One other thing. Try to leave the lid on as much as possible. All sorts of nasties flying around just waiting to feed on your beer.

robabsalom:

Posted 10 months ago by Member

If I leave it in there another week it will be 3 weeks.... that's quite a lot longer than specified. 2 weeks has been making me nervous...

When you say "You'll know if it's off...... as soon as you lift the lid" what do you mean? I did say earlier that i lifted the lid and had a sniff and was almost overcome by fumes.

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

Mark:

Posted 10 months ago by Member

Does anyone live near robabsalom who can go round to where he lives to confirm whether its off or not?
From what he has said it definately seems like it's gone bad.
Any brews i have made i have never been knocked over by the fumes.

Planning-Connoiseur Johannisberg Riesling
Fermenting-Nowt
Conditioning-Proper Job Comp Beer,Kenridge White Merlot
Drinking-Raspberry/Lime cider,Grenache Blush Rose,Coopers modified lager
SG Chardonnay Wine

Hamish:

Posted 10 months ago by Moderator

Weren't the fumes co2 (a good thing by the way!), a lung full of that would make anyone pass out.

Maybe this will help...

http://www.bjcp.org/docs/Beer_faults.pdf

robabsalom:

Posted 10 months ago by Member

Maybe as I'm not sure I should just barrel this one rather than bottle it. Then it won't be such a waste of time if it is indeed bad.

I may be wrong and its ok but as it stands i wouldn't want to try more than a sip of it. Thanks for all the advice, I'll let you know how it turns out.

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

peter:

Posted 10 months ago by Member

I agree with Hamish on the co2 I only made the mistake of sticking my head right into the FV once never again

5 gal geordie bitter
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded

Mark:

Posted 10 months ago by Member

If everyone has read Robs earlier comments he had an airlock fitted but did not know he had to put water in it. Could the air have got to the beer through airlock and turned it funny?

peter:

Posted 10 months ago by Member

Its pos but I would not think so as the beer will have the co2 sitting on top of it

5 gal geordie bitter
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded

Mark:

Posted 10 months ago by Member

yes but surely the co2 would not have been present at start of brew once yeast pitched and an empty airlock inserted?

robabsalom:

Posted 10 months ago by Member

Well just to update, I went ahead and bottled this last night. I primed the conditioning barrel with 60g sugar and filled bottles from there. I've got about 1/4 of a barrel left so we'll see how it all develops over the coming weeks.

If it turns out bad at least i've been through the process end to end.

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

Mark:

Posted 10 months ago by Member

Rob why did you not follow Saracens advice and leave it in fermenting vessel for another week? as he says it can change dramatically in a week.

Nath:

Posted 10 months ago by Moderator

You could have left it for another week in the fv, but putting it in a barrel/bottles and forgetting about it for a while can also do the trick - plus you can now ferment another beer!

Drinkin' - nowt, it's all gone

Plannin'-
Loads a beer after an upgrade!

nathbrew@gmail.com

robabsalom:

Posted 10 months ago by Member

Ok thought I would add an update. The Barrel and bottles have been in the house for a week and I've now moved them to the garage. Out of curiosity I tried pouring a small glass from the barrel - nice frothy head and pretty clear. Taste was ok but hoping in will now improve quite a bit over the next month. Also tried pouring a bottle and carbonation wasn't as great as the barrel but there was still a small head. Again very clear. Taste wise the bottles are not very nice at the moment. Quite tasteless - in fact sort of fizzy, alcoholic, thin & watery.

Does this sound normal for so early on?

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

peter:

Posted 10 months ago by Member

Sounds like its heading in the right direction. send a bottle over will give you my opinion

5 gal geordie bitter
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded

robabsalom:

Posted 10 months ago by Member

Couldn't recent another sneaky pint from the barrel last night (yeah this patience thing is not going well...) Anyway, It's starting to taste much improved! The only question i have is at them moment although the beer has a nice head when poured it still tastes quite flat. There is only a slight bit of carbonation - is this likely to increase the longer it's left or is this as lively as it's going to get?

* i've decided to drink the barrel over the next few weeks to see how the beer develops, meaning I'll leave the bottles alone for a few weeks!

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

Spyke:

Posted 10 months ago by Member

I am new to all this too Rob, but did you add a blast of CO2 to the barrel after bottling from it? If not, it strikes me that the lack of carbonation *might* be because the remaining 1/4 barrel of beer whilst primed might not produce enough CO2 to fill the barrel....

Or I might be a pirate*

*talking out of my arrrrrrrs

Fermenting: Diddley Squat.
Conditioning: Wherry, Cherry Wine, Bottled Cherry Wheat Beer.
Planning: Wherry + mod, St Peter's Ruby
Drinking: Bought Crabbies, St Peter's (Tasty...and for the pretty bottles :D)

Nath:

Posted 10 months ago by Moderator

What temp is the barrel stored at and what type of barrel is it?

You will find that the bottles will be well carbonated but the keg will not be.

Drinkin' - nowt, it's all gone

Plannin'-
Loads a beer after an upgrade!

nathbrew@gmail.com

Mark:

Posted 9 months ago by Member

Hi Rob
well it's been 3 weeks since your last update
Did the beer in barrell still taste flat after leaving longer?
How did the bottles of beer turn out in the end?

robabsalom:

Posted 9 months ago by Member

Hi Mark, it did still stay flat in the barrell but the bottles turned out fine, although I would have liked something with a bit more body and depth to it. I've just put my second batch in the FV with saracen's tweaks. Hopefully this will produce a even tastier beer. I'll let you know.

Planning: - Santa's Winter Warmer
Fermenting: - Woodforde's Wherry (with Saracen Tweaks)
Conditioning: -
Drinking: - Woodforde's Wherry, Brewdog Hardcore IPA,

Mark:

Posted 9 months ago by Member

Thanks for reply Rob
At least the bottles were salvaged.
With what Saracen suggested you should have no problems, as far as i am aware everyone whom has made it to his spec has had nothing but good things to say about it.
Are you going to keg the whole batch or go half ans half with bottles or bottle the lot?

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