I hab a Norfolk Wherry kit as a present which I forgotten about. With Christmas looming decided to brew. After sprinkling the yeast on 17/11 I noticed the sachet had expiry of July 2017. SG was 1040. After 1 week I pepped up yeast with yeast nutrient to get a slow bubbling. This first fermentation was in cloakroom next to central heating boiler at about 20 degrees. On 22/11 SG had stabilised at 1016 so decided to go for secondary in my pressure barrel. two days in airing cupboard then left to rest in living room at 20 degrees - yes we keep a cool house.
A test draw on Wed 6th and again today gives a golden but cloudy brew and with a bitter winey taste.
Have I killed it?
Philip
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Comments
Because the brew is still cloudy it is likely it needs longer to condition, it will clear and carbonate and this is when it develops its full flavour - the longer you leave it the better. Once clear try it again, but for best results give it longer and the flavours will get better once clear and carbonated, a few degrees cooler might help it clear faster, but it is not essential
Is it worth a CO2 squirt to top up the natural carbonation and would this accelerate clearing? (Hambleton Bard 30 cylinder and valve barrel cap).