Brew UK Forum | Beer Kits
Wherry gloopy.... (?)
Hey all!
Just about to embark on a second kit this weekend, (the first is at the bro's, about 3 weeks settled). Our proof on concept worked enough to buy in a second micro-brew kit to store at my house; and with a big family party coming in September, we wanted to perfect the craft of a few kits to save us a few bob. Our next venture is the St. Peter's Ruby ale: (suitably named - it's my daughters too!) So I'll check the forum in a bit for tips on this one.
But I just wanted to check if our first kit produced right. We made up the Woodfordes Wherry, following the kit instructions to the letter. It tastes lovely, but I can't help feel it's a bit gloopy/jelly/syrupy like.
I wondered if it was supposed to be more of a "crisp" ale, or if the heaviness is correct? I read another thread on Wherry tips, but nothing seemed to match how our brew has turned out. If it's not supposed to be so heavy, I'm wondering where we went wrong- or ways to improve the brew to be less gloop-like. So my thoughts are:
- We used untreated tap water (East Sussex based) - would chlorine and water additives cause an over-viscous pint? If so, should we be using Campden tablets regardless?
- I read one potential from another thread just now, that suggests using a 1/4 teaspoon of sugar, rather than the kit's mention of 1/2 per pint. (This is my fave potential solution?)
Thinking ant typing away at this thread now makes me think it [b]is[/b ]more syrup-like - so I'm verging towards a sugar amount issue.
Any other pointers (for Wherry or the coming Ruby) would be greatly appreciated. Experimentation really is key... I just wanted to make sure that we're getting the pre-formed kits right for September, before I consider 'experimenting' with recipes - probably over the coming winter.
Thanks in advance..
Fermenting: - Muntons English Bitter
Conditioning: - California Connoisseur Pinot Noir
Drinking: - St. Peter's Golden
Responses
Posted 1 year ago by Member
This could help:
http://www.brewuk.co.uk/forum/topic/thick-beer
Posted 1 year ago by Member
Did you take a Final Gravity reading?
Fermenting:
Condtioning:
Drinking: Twibute Clone, PJ Clone
Posted 1 year ago by Admin
I would say its still clearing and conditioning. Wherry can take quite a few weeks, especially if its in a bottom tap barrel and yours has only been 3 weeks. Leave it for a another week and see if its more crystal clear.
It will get there in the end.
Posted 1 year ago by Member
Hey all,
Thanks for the link PMA - not too sure it's similar to this link though, as there wasn't any oily residues.
2simonb_13: The final gravity reading was 1012. Came across the tip of leaving the hydrometer in the barrel and span it each time for checking - and it remained constant 1012 for a couple of days, before we barrelled it.
Greg... Thanks, that sounds promising. It would make sense if it's still conditioning as you mention, as the 'gloopy'-ness does give the sense of a liquified-sugar solution. I guess it could be due to the sugar not fully turning to CO2?
The brew is mildly carbonated so we'll give it another week or two, and see if it improves.
Fermenting: - Muntons English Bitter
Conditioning: - California Connoisseur Pinot Noir
Drinking: - St. Peter's Golden
Posted 1 year ago by Member
I have made Wheery a few times with and without added bits and have always ended up with a FG of between 1.010 and 1.006 Is it pos that it is a fermentation issue? As for Ruby thats a nice pint too I need to do another one
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded
Posted 1 year ago by Member
FG sounds fine to me for this beer. Sounds like Greg may be right and you'll just have to be patient!
Fermenting:
Condtioning:
Drinking: Twibute Clone, PJ Clone
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