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Old 07-27-2009, 11:58 PM   #1
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Default Is it even possible that the fermentation could have started and finished in 1 day?

I oxygenated and pitched my starter of German Kolsch yeast into my 1.052 American Wheat batch this morning at 8am. Started it at 63 and let it warm up as it needed. I get home and it's warmed up to 64 degrees. There is a HUGE yeast cake on the bottom and some sediment that went through my blowoff tube. No more bubbles in the airlock already.

Is a kolsch yeast a bottom fermenting yeast or has this thing already finished? There is nothing on the top of this batch. Airlock hasn't moved since I got home.

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Old 07-28-2009, 12:40 AM   #2
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I brewed a pale ale at 1.051 on Friday night and pitched a large starter of washed yeast cake from my last brew late-night at around 60 degrees F, and had airlock bubbles by bedtime at 1:30am. The temp fluctuated throughout the 60's for the next day and a half. By Sunday evening, 8pm, I was at 1.012 with zero airlock activity. By this morning (Monday 8am) the krausen was nearly gone. I drank the gravity sample, and other than being extremely green at 3 days old, it was fine, no off flavors to speak of. I'd advise taking a hydrometer reading and if you're close to your FG, you'll know for sure that you're done. Sounds like your starter was healthy and super viable and made quick work of things.

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Old 07-28-2009, 12:51 AM   #3
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I brewed a pale ale at 1.051 on Friday night and pitched a large starter of washed yeast cake from my last brew late-night at around 60 degrees F, and had airlock bubbles by bedtime at 1:30am. The temp fluctuated throughout the 60's for the next day and a half. By Sunday evening, 8pm, I was at 1.012 with zero airlock activity. By this morning (Monday 8am) the krausen was nearly gone. I drank the gravity sample, and other than being extremely green at 3 days old, it was fine, no off flavors to speak of. I'd advise taking a hydrometer reading and if you're close to your FG, you'll know for sure that you're done. Sounds like your starter was healthy and super viable and made quick work of things.
That's what I'm thinking too-- that's just super fast... it was literally less than 12 hours.
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Old 07-28-2009, 12:54 AM   #4
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I've never had one go that fast unless it's an existing cake. It's entirely possible, of course, but it's also quite possible that it's stalled...which, when you're blowing off all that happy yeast through the blowoff tube, isn't unlikely.

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Old 07-28-2009, 01:33 AM   #5
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I'll try raising it to 66/67 and shaking it -- hopefully getting it going again.

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Old 07-28-2009, 01:42 AM   #6
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+1 on checking the gravity. It could be stalled, but the only way to really know is by the reading.

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Old 07-28-2009, 01:43 AM   #7
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Use the hydrometer. Also, just because there are no bubbles, even if fer has finished, at 12 hours the yeast have alot of cleaning up to do. Leave it alone 14 days. check gravity. repeat as nessesary.

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Old 07-28-2009, 01:55 AM   #8
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Checked the hydro -- it's at 1.042, hahahahhaha

I shook it up, reoxygenated lightly, and rose the temperature to 66 -- let's hope that wakes those yeasties.

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Old 07-28-2009, 02:05 AM   #9
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Quote:
Originally Posted by Stevorino View Post
Checked the hydro -- it's at 1.042, hahahahhaha

I shook it up, reoxygenated lightly, and rose the temperature to 66 -- let's hope that wakes those yeasties.
Yeah, good luck wit dat. My experience has always been that stalled fermentations don't restart by stirring, etc. YMMV, but I suspect you'll have to dump it onto another cake to finish it out.
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XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
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Old 07-28-2009, 02:35 AM   #10
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Is it even possible that the fermentation could have started and finished in 1 day?

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