Tin Shed
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- Joined
- 15/11/09
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Hi all,
I'm fairly new to brewing, probably done half a dozen brews but had a go at a Hoegaarden clone, pilsner etc...
I haven't done a brew for a while now and after the Mrs tried a Kriek a little while ago AND cherries were going cheap I picked up 2.5 kilos of cherrys last week-end and had a go.
I sort of used what I had at home - half the cherries (over a kilo) a Blackrock Whispering Wheat (1.25kgs) plus 1.25kg of 'the right stuff' which was 500 dried malt extract, 500 dex & 250 dried corn syrup. I used S-04 an ale yeast. I dunno about these quantities but have the feeling it might be a tad strong.
I put it on last Sunday and it has been going strong since. I plan to rack it off into another fermenter this week-end and use the rest of the cherries - I take it this is secondary fermentation right???
My question is do I need to add more yeast to get it going again?
Should I wait until this secondary gets it down to around 005 before bottling?
I also have the feeling I am going to have problems getting it out of the fermenter because I didn't use any material over the tap.
Anyway any advice would be good.
Cheers,
Brett
I'm fairly new to brewing, probably done half a dozen brews but had a go at a Hoegaarden clone, pilsner etc...
I haven't done a brew for a while now and after the Mrs tried a Kriek a little while ago AND cherries were going cheap I picked up 2.5 kilos of cherrys last week-end and had a go.
I sort of used what I had at home - half the cherries (over a kilo) a Blackrock Whispering Wheat (1.25kgs) plus 1.25kg of 'the right stuff' which was 500 dried malt extract, 500 dex & 250 dried corn syrup. I used S-04 an ale yeast. I dunno about these quantities but have the feeling it might be a tad strong.
I put it on last Sunday and it has been going strong since. I plan to rack it off into another fermenter this week-end and use the rest of the cherries - I take it this is secondary fermentation right???
My question is do I need to add more yeast to get it going again?
Should I wait until this secondary gets it down to around 005 before bottling?
I also have the feeling I am going to have problems getting it out of the fermenter because I didn't use any material over the tap.
Anyway any advice would be good.
Cheers,
Brett