Brewed a Wherry at the beginning of the year, marking my long overdue return to homebrewing.
Found the whole process to be very easy and fool proof and fortunately I didn't suffer the stuck fermentation that a lot of people do. 2 cans, a sachet of yeast and instructions on the box, no sugar to add, simple.
Had it in the FV for 10 days, sitting in a water bath at 18-20 degrees. It has now been in a pressure barrel for what, 3 weeks
, and has been developing into a very nice drink. The first week or so of that it was drinkable but not brilliant, since then it has grown in taste and texture into something I would be happy to buy in a pub. I am looking forward to seeing what it will be like in another month, if it lasts that long... I'm finding it hard to resist 'sampling' it, for quality control purposes of course. I'm struggling to get it to clear, but I'm going to put it down to chill haze and the fact that the barrel is out in the garage and the temp outside is regularly down to at least -7 degrees overnight at the moment.
Would I brew another Wherry? YES. Until I start AG brewing I think Wherry will be one I consider again in the future.
I can see why so many newbies start off with a Wherry. It is simple to brew and tastes great. God only knows how many Wherry kits have been responsible for poor blokes across the country having to part with huge outlays of cash and the inevitable arguements with the wife when the homebrewing bug has bitten hard.