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Old 01-24-2011, 06:16 PM   #1
coadtoad
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Default Fast Fermentation

I started a batch of ale 2 days ago. It femented like crazy for the first 24 hours and then from then on there was almost no activity in the airlock. The temperature was constant at about 72F during that time. I pre-hydrated and proofed the yeast before adding it. Is it normal for active fermentation to be over that quickly? (I'm new at this)

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Old 01-24-2011, 06:21 PM   #2
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It will be fine. Now you have to leave it alone for 2 1/2-3 weeks to let the yeasties clean up after themselves. You do not need to proof your brewers yeast. That is for bread yeast.

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Old 01-24-2011, 06:32 PM   #3
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Or you could just drink it. The old hillbilly who taught me to brew routinely bottled a couple days after brewing if airlock activity ceased. Often those batches would condition quickly, too. We would be drinking them just a week after brewing!

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Old 01-24-2011, 06:35 PM   #4
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Did you take a hydrometer reading before pitching the yeast? If so, I would take another reading now.

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Old 01-24-2011, 06:54 PM   #5
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Quote:
Originally Posted by Clann View Post
It will be fine. Now you have to leave it alone for 2 1/2-3 weeks to let the yeasties clean up after themselves. You do not need to proof your brewers yeast. That is for bread yeast.

Thanks for the reply. I was reading John Palmer's book, and it recommended re-hydrating and then mixing in some sugar to get it going. Isn't that "proofing" or am I missing something?
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Old 01-24-2011, 06:56 PM   #6
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Did you take a hydrometer reading before pitching the yeast? If so, I would take another reading now.
Unfortunately, I'm not that sophisticated...yet. Maybe I'll get that together on the next batch.
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Old 01-24-2011, 06:58 PM   #7
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From what I understand, youdo not want your yeast to start on (simple sugars). They wont want to eat the more complex sugar chains in your wort.

I just rehydrate and pitch if im using dry yeast.

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Old 01-24-2011, 07:21 PM   #8
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Quote:
Originally Posted by coadtoad View Post
Thanks for the reply. I was reading John Palmer's book, and it recommended re-hydrating and then mixing in some sugar to get it going. Isn't that "proofing" or am I missing something?
Rehydrating is an easy step and shouldn't be avoided. Depending on the wort, you can actually shock the yeast a little during this stage if you don't. There is a reason the manufactures recommend rehydrating.
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Old 01-24-2011, 07:36 PM   #9
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What yeast did you use? Some yeast, like a packet of S-04 can rip through a wort extremely fast. I'm sure you're fine, I'd do a Hydrometer sample after 5-7 days and then repeat that 2 days later to see if it stays the same. Depending on what your brewing you can leave it in the primary for 2-3 weeks or more for clearing and conditioning. If it is a really low OG brew you might be ready to go in 10 days. It is all part of the learning experience, I always advise new brewers to hydro sample & taste as they learn.

Sugar proofing from Palmer is outdated info from before he knew everything, now you can hang on every word he says (I kid the Palmer). Many people just dry pitch with no problems, I prefer to rehydrate.

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Old 01-24-2011, 08:13 PM   #10
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Quote:
Originally Posted by coadtoad View Post
Unfortunately, I'm not that sophisticated...yet. Maybe I'll get that together on the next batch.
If you get a hydrometer, a reading now will still help. As I just learned, you can calculate your OG from your indgredients. Here's a calculator:http://www.brewersfriend.com/extract-ogfg/
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