Brew UK Forum | Beer Kits
wherry temp help
started my first kit today all went well i think.i have got it in fv but the stick on thermometer say 30degree but the max min thermometer in garage reads 25 .Can the fv still be on the warm side from the boiling water used when making as that was 3hours ago or is it just the sticky thermometer is no good
Planning:A kegerator build
Fermenting:
Conditioning: Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
Fermenting:
Conditioning: Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
Responses
Posted 1 year ago by Moderator
I cant believe its 30c after 3 hours especially as its onlt 2 litres boiled and 21 lts cold so I woundt fret too much. If you have a tap on the fv you could takes a small 100ml sample and use a normal thermometer (if you have one??? - http://www.brewuk.co.uk/store/index.php/thermometer-12-spirit.html )
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
sadly dont have stand alone thermom wil get one for future now. I did consider moving it to the floor but think that may not be a good idead once temp drops tonight.Thanks for quick answer
Fermenting:
Conditioning: Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
Posted 1 year ago by Member
oddly enough my mum had a electronic probe the fv doesnt have a tap so i sterilised probe and it really is 30degree .i could only go 4inch deep so would heat be from yeast and fermenting.Or should i put the fv on cool floor its not overyly warm out and the glass thermom next to it says 24.
Fermenting:
Conditioning: Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
Posted 1 year ago by Moderator
I wouldnt think that the yeasties would kick off that much heat. It does not to be lower than that so I would try to get the temp down. You could put it in a bath of cold water to get the heat down slowley then move it to a stable temp, room temp (22ish) is fine.
I doubt it would have ruined anything so no need to panic, just get the temp down as soon as ya can.
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
How about that idea of the wet cloth to keep the temp down? It worked ok for me As I recall it droped the temp by about 2c
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded
Posted 1 year ago by Member
ive lowerd it to the floor for nw my only worry is the fv is not at my house so if temp drops tonight i cant move it.its not directly on floor so should be ok
Fermenting:
Conditioning: Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
Posted 1 year ago by Moderator
I forgot about the towel trick!
Why dont you just move it to the house where the remp is more stable?
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
I didnt get chance in the the end mum said it was no problem if i found room.Going to get someone to keep a eye on it tonight then try move tommorow its a pain not having room where i live need my own garage/space badly.Not much room in a flat
Fermenting:
Conditioning: Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
Posted 1 year ago by Member
I thuink I will try the wherry next Beerlover I have Admirals Revenge on the go at the moment You will have to keep us updated
Peter
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded
Posted 1 year ago by Member
The towel trick worked a treat now down to a steady 22 cheers
Fermenting:
Conditioning: Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
Posted 1 year ago by Member
Re; Norfolk Wherry . Went by the instructions, and after topping up with cold water to 40 pints, the temp was at 30c, this was yesterday Sat., 2.30pm. I left it and now it is at 25c, Sun., 11.45am. My room temp., is about 22c. Instructions say leave between 18-20c. Will anything go wrong if I just leave it at that, or do I have to panic?
Posted 1 year ago by Moderator
No you will be fine. Most hombrewers brew indoors which temp is around 22 anyway. As long as its got a nice foamy head (or had a nice foamy head) then the yeast is doin' its stuff!
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
Thanks Nath, the airlock bubbles are going mad, guess it's going well. Another question if you don't mind. I bought another corney and intend to rack this Wherry to it, but should I go through a secondary fermentation first (a) so it is clearer (b) sugar content. I always thought the point of a corney apart from its sheer volume was that you could rack and roll ( Co2 agitation ) and drink theoretically because you have gassed it therefore doing away with sugar. Or am I wrong, should I add sugar to the corney? My Cooper's lager is in the kegerator and is improving with age and slowly getting clearer, I racked straight from FV to keg. Confused.
Posted 1 year ago by Moderator
Slap it into a secondary so it drops clear then rack to ya cornie and force carbonate. I may use some finnings on my next batch just to make it sparkle faster as I am so impatient
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
There seems to be an awful lot of threads on this site about temperature problems. I've brewed 7 kits now and have never checked the temp of any of my brews as I don't have a thermometer. I do check the SG before and after to make sure fermentation has completed, can a high / low temp cause other problems than stoping fermentation? ie will it produce more undesireable types of alcohol or other by products that aren't good for you?
I suppose I should get a thermometer with my next order.
Conditioning - Woodfords Great eastern ale, Parsnip wine, Rhubarb wine.
Brewing - nothing at the minute
Planing - Coopers ginger beer, 5L turbo peach thanks to bmsleight, maybe beetroot wine if there enough spare on the alotment,
Posted 1 year ago by Moderator
If its too high it can produce undesirable tastes. I believe that if you do it at the reccomended temp (temp at the bottom of the range) the beer will be of a cleaner taste. Or something!
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
I am only on my 2nd brew and temp was as high as 26c. So I will have to see. But years ago I worked in a real ale pub and the temp in the celler was really important. If it went over or under by more than about 2 degrees it made a big diff to the taste of the draft beers. But that was for beers that were ready to drink.
5 gal St Peters Golden Ale as per tin
Youngs Harvest Mild
all a bit moded
Posted 1 year ago by Member
I bought a heat belt thinking I'd never keep the temp., high enough and guess what followed directions for the Norfolk Wherry best bitter, and after topping up to the 5 gallon mark on the FV, with just cold water the temp., was 30oC. I've left it and it has cooled somewhat, but the directions say keep between 18-20oC. My room temp., is 22oC, but hey I'm sure it will be alright, and I'll drink it regardless.
Posted 1 year ago by Member
A lot of my brews have had a lot of esters.
I'm not that keen on esters.
I'm not sure if it's caused by infection, under pitching, over pitching or fermenting temperature.
So with this latest brew I'm trying to keep the esters down.
New fermenter (I'm thinking the old ones may be infecting my beers)
Two packets of S-04 (Yeast kicks out esters if it's under pitched)
Cool temperatures (I Pitched at 18*C and I've just taken the temp. it's 17.5*C)
I also have a gallon in a demijohn inside fermenting at 22*C that was under pitched.
Posted 1 year ago by Member
Hi
I started homebrewing with a wherry two weeks ago and i was worried about the high temperature, however after receiving advice from the forum my mind was put at ease, the brew fermented at 24*c. My brew is now in the pressure barrel and is constantly being sampled (7 pints of samples last night, tasty!!), good luck on the brew pal.
Fermenting -
Conditioning - St Peters Ruby Red Ale, Extract Stout/Porter
Drinking - Coopers Heritage Lager, Triple Hop Pale Ale
Posted 1 year ago by Member
right i cracked lid today seems to be lots of bits of yeast floating on top and suck round side of fv is that where head has died down? It looks a bit unactive airlock stil keeps getting poped out. Do i need to worry ?
Fermenting:
Conditioning: Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
Posted 1 year ago by Moderator
yep all the grey gunky bits are the bits n pieces from the fluffy head that has died down so thats fine, if the airlock is still goin' for it its still fermenting. i think im right in thinking that you started 3 days ago ish so leave it going for another couple and take a hydrometer reading. As soon as its a constant reading for 2 days then its ok to bottle/keg. I find leaving it for a while longer a bonus as it drops clearer faster.
To take a reading - If you you have a tap on the fv take a small sample in a trial jar and measure with the hydrometer, if you dont have a tap then you can sanitise the hydrometer and put it in the fv.
Sounds like its going all to plan mate, soon you will be drinking your lurverly juberly homebrew!
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
Thanks for quick rely earlier my phone dies before i could reply.
So will the bits of what look like yeast dissapear that are currently floadting around on top ? Should i mix it at all ?
I will leave in fv till saturday and take a reading over weekend just concerned that there is bits floating on top still.
Fermenting:
Conditioning: Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
Posted 1 year ago by Moderator
No dont stir it, you dont want to get any air in there (oxygen = bad news for our beer!). The bits are normal, when you syphon it off you will normally miss em.
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
phew cool good to hear cheers again
Fermenting:
Conditioning: Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
Posted 1 year ago by Member
just did a reading looked to be 1012 had to put the hyd into the fv did notice a few small bubbles rising to surface while it was open so is it still fermenting. You said about leaving longer will it do harm to stay in same fv til next sat that be 2 weeks then?
Fermenting:
Conditioning: Elderflower wine,Dandelion wine,Ribena wine,summer ale
Drinking: Turbo Cider/summer ale/way to amarillo/funked up wherry
Posted 1 year ago by Moderator
Its probably trapped co2 escaping, if the hydro reading is constant for 2 days you can keg/bottle but 2 weeks is fine if ya gota leave it till then.
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
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