Finishing Gravity

[twopan]

Our first attempt at brewing was a Geordie Beer Kit, using conventional sugar and added a teapot full of strong tea, as recommended by a friend who swears by this kit and the tea addition thing . Finishing gravity was around 1.004 after 7 days at 21 C.. Barrelled the beer, primed with ordinary sugar, and left for 4 weeks. Beer was as clear as a bell with a good head. However, it tastes so bitter, as to be almost sour, but not like vineagar. I don't think it is tainted but I wonder if we let the final gravity go too low and should have barrelled earlier. Would that have kept it sweeter?

Now fermenting a Woodforde's Wherry kit which had an OG of 1040 and already after 3 days appears to be fermented out. The kit says its ABV will be 4.5% but I can't see how that can be if it finishes around 1.014? Should we leave it longer?

Any tips on these two issues most appreciated.

[kay-jay]

hi

[quote][ I don't think it is tainted but I wonder if we let the final gravity go too low/quote]

final gravity is final! leaving in fermenter beyond this point will do it no harm for a few days as long as your lid is on and an airlock fitted, the gravity certainly won't change after the ferment has finished.bottling before final gravity is reached runs the risk of exploding bottles!
possibly it is the normal sugar that is affecting the taste. if left longer it may well mellow out.

KJ

[scottmoss]

Hi,

i find 1014-1012 is perfectly normal for a Wherry. I don't think anyone has ever got 4.5% by following the standard instructions, 3.8% seems the norm ish.

[cwrw gwent]

Wherever did your friend get this idea of adding strong tea to Geordie Bitter? The intensely bitter taste may be tannin. Suggest you make the kit again as per manufacturer's instructions and then, once you have the hang of it, try tweeking it to suit your taste. Most people here would recommend using spraymalt instead of sugar or maybe boiling a handful of hops to enhance aroma and/or bitterness.

In any case, tea, even if boiled is not sterile. I once left a soggy teabag in my personal teapot at work for a week and when I returned there were some spectacular bacteria trying to get out via the spout.

[twopan]

Hi,

i find 1014-1012 is perfectly normal for a Wherry. I don't think anyone has ever got 4.5% by following the standard instructions, 3.8% seems the norm ish.

Thanks very much for your help. It finished after 4 days at 1.010 at a constant 19-20c. My calculations suggest that it will come up at around 4.0%. Just barrelled it.

[kay-jay]

Our first attempt at brewing was a Geordie Beer Kit, using conventional sugar and added a teapot full of strong tea, as recommended by a friend who swears by this kit and the tea addition thing . Finishing gravity was around 1.004 after 7 days at 21 C.. Barrelled the beer, primed with ordinary sugar, and left for 4 weeks. Beer was as clear as a bell with a good head. However, it tastes so bitter, as to be almost sour, but not like vineagar. I don't think it is tainted but I wonder if we let the final gravity go too low and should have barrelled earlier. Would that have kept it sweeter?

Now fermenting a Woodforde's Wherry kit which had an OG of 1040 and already after 3 days appears to be fermented out. The kit says its ABV will be 4.5% but I can't see how that can be if it finishes around 1.014? Should we leave it longer?

Any tips on these two issues most appreciated.

are you sure the friend who reccomended this wasn't referring to a 'hop tea'??

KJ

[Beer Belly]

I remember TVs Oz Clarke added tea to his home brew in 'Oz and James Drink to Britain'. Great program that.

[barl_fire]

I've seen tea in alot of homemade wine recipe book recipes, to give the wines tannins in the absence of grapes, not sure what it'd do to an ale taste-wise though.

[twopan]

Our first attempt at brewing was a Geordie Beer Kit, using conventional sugar and added a teapot full of strong tea, as recommended by a friend who swears by this kit and the tea addition thing . Finishing gravity was around 1.004 after 7 days at 21 C.. Barrelled the beer, primed with ordinary sugar, and left for 4 weeks. Beer was as clear as a bell with a good head. However, it tastes so bitter, as to be almost sour, but not like vineagar. I don't think it is tainted but I wonder if we let the final gravity go too low and should have barrelled earlier. Would that have kept it sweeter?

Now fermenting a Woodforde's Wherry kit which had an OG of 1040 and already after 3 days appears to be fermented out. The kit says its ABV will be 4.5% but I can't see how that can be if it finishes around 1.014? Should we leave it longer?

Any tips on these two issues most appreciated.

are you sure the friend who reccomended this wasn't referring to a 'hop tea'??

KJ

Actually he recommended Earl Grey! I'll take his next tip with a pinch of salt!

[kay-jay]

hi

Actually he recommended Earl Grey! I'll take his next tip with a pinch of salt! twopan
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his next tip probably will be a pinch of salt!

KJ

[sladeywadey]

Hi,

i find 1014-1012 is perfectly normal for a Wherry. I don't think anyone has ever got 4.5% by following the standard instructions, 3.8% seems the norm ish.

Thanks very much for your help. It finished after 4 days at 1.010 at a constant 19-20c. My calculations suggest that it will come up at around 4.0%. Just barrelled it.

1.010 is good going for a Wherry - mine wouldn't budge much below 1.014 IIRC

I've just bottled a Colne valley and after leaving it in the FV for 14 days as an experiment, it finally got down to 1.008