Christmas ale

[Brengirl]

I bought a complete beer making kit at the car boot. Wherry best bitter included. I have never made beer before today. It is waiting to start ferment but I really didn't know where to keep it. I understand it pongs a bit so wanted to keep it isolated. Pottering in the garden I remembered the poly thingy I had. Hopefully it should keep the temp steady and keep the air fresher. Stupid is as stupid does lol

[stella]

Sounds like a good idea, cheers!?*!

[pdblake]

I make wherry bitter. It's very nice

Other than smelling of beer I hadn't noticed any odd stinks

I find it takes a week in the bucket then three in the bottle, buts gets better the longer you leave it. You do get a bit more sediment with wherry though as it's a bit lively

[Two_Sheds]

That brewery is up near us, jolly nice it is too Woodforde's Champion Real Ales and Beers from Nelson's County of Norfolk

[Nicos]

My OH has his in the kitchen nearish to a radiator.
I don't think it pongs- it's rather a nice brewing sort of smell. Not as nice as freshly baked bread- but a slightly more bitter smell.

[jpdw]

I like the idea of trying this - have looked at the kits in Wilkos a couple of times.
What sort of temp does it need to be kept at? Whilst we have limited space, we do have a conservatory which we dont heat and so sits around 4-8C during the cold of winter.
Hope this isn't too much of a thread-highjack !

Edit: Answered by own dumb question: No; Need to make some space somewhere....

[Aberdeenplotter]

Remember you will need to keep it warm enough to ferment. If kept too cold, the yeast will stop working.

[Nelly]

I can testify to that. I live in a static caravan on the Isle of Skye and I know when the temperature's gone up because (a) I no longer have to wear a hat in bed and (b) the nettle wine starts fermenting again! I had a bit of a wine-making frenzy a couple of weeks ago so now have 15 gallons blupping away. With hindsight, making wine at a time when the average temperature inside is about 4 degrees centigrade was not terribly sensible. I'm hoping the fermentation is generating enough heat of its own to keep it ticking over...