mpelechaty
Member
On monday I brewed a Belgian Dubbel with a starting gravity of 1.068 I made a yeast starter with yeast 3522 and let that ferment for a day and then pitched the whole thing into my 6 gallon batch. I did add a small amount of yeast nutrient and energizer and aerated with a stone for 5 min (as well as the transfer from kettle to fermenter).
Long story short I got an extremely violent fermentation and after taking a SG reading the yeast is at 1.012 which should mean its basically finished. I pitched the yeast at roughly 72 degrees and it was in a 68 degree room fermenting.
Is it normal for 3522 to finish that fast? It tasted a little harsh from the sample, but its only been 2 days so I'm not very worried about that.
Cheers,
Michael J. Pelechaty
Long story short I got an extremely violent fermentation and after taking a SG reading the yeast is at 1.012 which should mean its basically finished. I pitched the yeast at roughly 72 degrees and it was in a 68 degree room fermenting.
Is it normal for 3522 to finish that fast? It tasted a little harsh from the sample, but its only been 2 days so I'm not very worried about that.
Cheers,
Michael J. Pelechaty