Woodfordes Wherry review.

So... after a lot of hassle my Wherry has now been bottled 13 days. I'm happy to announced that despite all kinds of problems, including having to stick my arm into the FV to stop a leaking tap (I felt like James Herriot!) it has turned out pretty well. I actually opened a bottle accidentally a couple of days ago thinking it was something else and it hadn't much fizz, but today I got a healthy hiss as I cracked the cap.

I don't actually know what the Wherry is supposed to taste like but it seems quite palatable. It tastes quite dark - a hint of liquorice - but is pretty smooth without any kind of nasty twang, and it has only just been bottled really.

What are the aging characteristics anyone? How long would you ideally leave it, when does it real it's best? What kind of ale actually IS it?

Ale-wise? A belting brew.

Ideally, I'd put a couple of bottles away, hidden, for 12 months. Then it'll be a cracker.

I'm not even bothering to cold-condition this so far... after bottle fermenting I'm leaving it inside because that actually seems a really good temperature (18-19C) for a real ale like this. Right now, the garage is ~11C which is probably ideal but I'm not sure I'd want it below 10C to be honest.

Started up another one of these for Spring 2016, since the previous has proven to be very popular amongst family and friends.

Sticking to the same mods as last time, extra sugar in the keg and 1kg Beer Kit Enhancer for the FV, since it gives it an initial sweettaste and a nice malty aftertaste too. Should be ready by March.

Got a kit of this sat in the cupboard that I've not got round to doing since going AG. I'm debating putting it up in next years festival raffle or putting it on now and kegging it for the festival.

Evening,

Finally got fermentation fridge set up, and about to try this kit as my first project.

Excuse the Newbie question, but what would be the best temperature for fermentation, and what is an acceptable fluctuation in temperature during fermentation?

Thanks,

MBC

I think 20-22 is about ideal. You don't want to exceed 25 and you don't really want it to drop below 17-18; colder than this won't really harm it but will slow things down a lot.

Given that the Wherry quite commonly gets stuck (fermentation stalls before all the sugar is used up) I would try to keep it 22-23 if I did this kit again, to try and keep it active... but hopefully someone more experienced than I can corroborate that advice!

Thanks for your reply. I'll aim for 22 then, and see how it goes.

MBC

Evening

To bump this one, I am thinking of setting off a Wherry kit l have but the horror stories regarding the yeast concern me....

I have a packet of Munston Premium Good yeast knocking about, is there any reason why I shouldn't substitute this for the standard yeast?

Ta muchly

I wouldn't substitute, just toss both in.

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