Woodfords wherry

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Spooneys regular

Woodfords wherry

Post by Spooneys regular » Fri Oct 19, 2012 11:34 pm

I've noticed wherry gets mentioned a lot on this forum, am I to take it that this kit is one worth doing?

dedken

Re: Woodfords wherry

Post by dedken » Sat Oct 20, 2012 1:51 am

It's a good kit for a first-timer... takes a good while to clear and become drinkable though. TBH most of these two-can kits are pretty decent, just depends what your preference is.

Matt12398

Re: Woodfords wherry

Post by Matt12398 » Sat Oct 20, 2012 10:21 am

I was drinking the Wherry in under 2 weeks post bottling and it tasted great and was crystal clear. I got really good after about 6 weeks. I think many consider it to be one of the best kits out there and in my opinion the best of the Woodfordes kits although I know others prefer some of their different ones. Personal taste though I guess.

Hippo

Re: Woodfords wherry

Post by Hippo » Sat Oct 20, 2012 10:34 pm

I did one last Feb which took about 4 weeks to clear and was good after about 12 weeks.
Just kegged my second go after 9 days in FV SG was 1013 and beer is quite clear and drinkable
from the test sample.
Fingers crossed it will be a Gud Un :-)

Otters

Re: Woodfords wherry

Post by Otters » Sun Oct 21, 2012 6:51 am

Brew the 'Wherry' regularly - I presume that because it's flying off the shelf due to popularity - that you always get a fresh kit. Because of this, the quality gets scarily close, to commercial examples out there. I know some people on this site, quite rightly, rant on about poor attenuation or a 'stuck fermentation, I Always do the following things to avoid poor attenuation:

Throw away the kit yeast and use Safale S-04 or Nottingham
Aerate the wort by tipping from one bucket to t'other a few times (once made up to 23lts)
Hydrate the yeast as per sachet instructions and throw it in once bubbling and 'creamed'
add 1 tsp of yeast nutrient to keep the yeast strong & healthy
Ferment as close to 20c as you can

Don't be afraid to leave in the FV for 2 weeks until sure it's fermented right out. you should get to around 1012 - 1010. And if you can drop the temp to 12c for the last few days, prior to keg or bottling, you will end up with a 'very clear' Wherry!

Hope this helps

Rgds

Otters

millemg

Re: Woodfords wherry

Post by millemg » Sun Oct 21, 2012 7:58 am

Ive just done a Wherry with 30g of chinook hops steeped for 30mins, added 500g of brewing sugar, and topped up to the max - 25L. Og 1055

Fermenting very nicely within a few hours using the kit yeast.

The smell is absolutely stunning :)

After 7 days I am going to dry hop with chinook again for a further week, I have no doubt this is going to be a best yet !!!

Spooneys regular

Re: Woodfords wherry

Post by Spooneys regular » Sun Oct 21, 2012 8:56 am

millemg wrote:Ive just done a Wherry with 30g of chinook hops steeped for 30mins, added 500g of brewing sugar, and topped up to the max - 25L. Og 1055

Fermenting very nicely within a few hours using the kit yeast.

The smell is absolutely stunning :)

After 7 days I am going to dry hop with chinook again for a further week, I have no doubt this is going to be a best yet !!!
Otters wrote:Brew the 'Wherry' regularly - I presume that because it's flying off the shelf due to popularity - that you always get a fresh kit. Because of this, the quality gets scarily close, to commercial examples out there. I know some people on this site, quite rightly, rant on about poor attenuation or a 'stuck fermentation, I Always do the following things to avoid poor attenuation:

Throw away the kit yeast and use Safale S-04 or Nottingham
Aerate the wort by tipping from one bucket to t'other a few times (once made up to 23lts)
Hydrate the yeast as per sachet instructions and throw it in once bubbling and 'creamed'
add 1 tsp of yeast nutrient to keep the yeast strong & healthy
Ferment as close to 20c as you can

Don't be afraid to leave in the FV for 2 weeks until sure it's fermented right out. you should get to around 1012 - 1010. And if you can drop the temp to 12c for the last few days, prior to keg or bottling, you will end up with a 'very clear' Wherry!

Hope this helps

Rgds

Otters


Think that's my mind made up then. Thanks for the advice chaps.

Spooneys regular

Re: Woodfords wherry

Post by Spooneys regular » Wed Oct 24, 2012 7:55 pm

Started the batch tonight, added 500g of dextrose which gave OG of 1.046. Any thoughts on the outcome? Haven't ever boosted with anything other than DME/LME

Simo72

Re: Woodfords wherry

Post by Simo72 » Wed Oct 24, 2012 8:40 pm

I've just made a wherry as it was only £15 from wilko tho i did use gervin yeast, it fermented out easily in about a week tho i left it for two in the fv, it was practically clear upon bottling and now after ten days in bottle it is crystal clear and is quite honestly the best pint of copper coloured ale I've ever tasted whether home brewed or not and a very close second to a festival golden stag that i did previous to this.Its now £18 in wilko but still an absolute steal.Dunno whether to get another or try a festival suffolk next.

Spooneys regular

Re: Woodfords wherry

Post by Spooneys regular » Thu Oct 25, 2012 12:05 am

I've done pilgrims hope and old Suffolk, the festival kits are fantastic

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Re: Woodfords wherry

Post by LeeH » Thu Oct 25, 2012 9:51 am

millemg wrote:Ive just done a Wherry with 30g of chinook hops steeped for 30mins, added 500g of brewing sugar, and topped up to the max - 25L. Og 1055

Fermenting very nicely within a few hours using the kit yeast.

The smell is absolutely stunning :)

After 7 days I am going to dry hop with chinook again for a further week, I have no doubt this is going to be a best yet !!!
Tell me more....

Can you explain in more detail on steeping and dry hopping?
Sabro Single Hop NEIPA 25/02/20 CLICK ME to monitor progress with Brewfather & iSpindel

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