Hey guys I brewed a Pale Ale this past Thursday night and I've had a case of lightning quick fermentation and was wondering about a few things.
Yeast: Wyeast 1056 American Ale / healthy starter from second generation.
I've used this strain plenty of times and I've never seen it ferment this fast. I pitched it Thursday night the 19th at about 9 PM and now the Krausen is nearly fallen back completely.
The temp was about 78 when I pitched which was a bit higher than I usually do but then by the next day it was down to about 74. Now it is 72 with fermentation wrapping up.
This carboy was churning unlike any I've ever done before which I assumed was because of the higher temp and the high krausen starter but do you all think I may have a problem with off flavors?