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Old 10-22-2005, 09:01 PM   #1
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Default Fast fermentation.

I did a Christmas Ale from Extract 3.3lb for a 2 gallon batch.
Sg of 1048, I was worried after 3 days of not seeing any activity so I checked the gravity today and itis 1010 so I guess I just missed the ferment. I tasted it and it seems fine, no sweetness.

Can a fast ferment damage the beer? Or is a 2 or 3 day ferment okay?

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Old 10-22-2005, 10:06 PM   #2
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If the fast frement was due to too high a temperature (over 75F), then you might have a problem. BUT, if it seems fine, it is! That's the great thing about homebrew, it's all about flavor. My fastest ferment ever was an English Mild, went from 1034 to 1008 in less than 36 hours at 74F. The slowest is my 2003 barley wine, that is still fermenting after 27 months. Started drinking it at 8 months & it just keeps getting better.

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Old 10-22-2005, 10:20 PM   #3
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Thanks, sorry should of said it's sat at around 62 to 67f.

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Old 10-22-2005, 10:22 PM   #4
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Quote:
Originally Posted by david_42
If the fast frement was due to too high a temperature (over 75F), then you might have a problem. BUT, if it seems fine, it is! That's the great thing about homebrew, it's all about flavor. My fastest ferment ever was an English Mild, went from 1034 to 1008 in less than 36 hours at 74F. The slowest is my 2003 barley wine, that is still fermenting after 27 months. Started drinking it at 8 months & it just keeps getting better.
#

Am I right in thinking it's fermenting in bottles?




Edit: my fingers don't do what I want after that much beer!

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Old 10-22-2005, 11:38 PM   #5
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I've been told fast fermentations don't cause any harm, once it's done in primary and you're sure of the readings/airlock movements you've taken then it's time to move to the next stage.

I found this more interesting though:-

Quote:
Originally Posted by david_42
The slowest is my 2003 barley wine, that is still fermenting after 27 months. Started drinking it at 8 months & it just keeps getting better.
Quote:
Originally Posted by orfy
I'm I right in thinking it fermenting in bottles?
David_42 Do you mean you've racked the barley wine off every now and then to rid sediment and then airlocked it again (tasting at this point) or do you mean it's bottled and maturing?

Edit - I'll try English this time as it's supposed to be my first language!
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Old 10-23-2005, 02:27 AM   #6
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when i did my imperial stout(it was 10%abv) it fermented in about 24 hours(with dry yeast, edme i think), i left it in there for the rest of the week. it was super!!!! i'll brew that again for sure!!!

i have the recipe here, its called grandma's robust imperial stout! if you like stout, try it

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Old 10-23-2005, 02:30 AM   #7
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A modest O.G. beer of only two gallons can easily be done in a fairly short time. If it tastes o k you are good to go.

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Old 10-23-2005, 06:02 PM   #8
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Caplan - It lives in a cornie keg in a cool spot. I kegged from the primary and moved it to a fresh keg at 3 months. When I moved it, I drew off about a liter that was cloudy and then transfered the rest. Most of that first liter clearer up and was consumed.

At this point, the fermentation is just enough to keep pressure on the keg. I get a little sediment, now and then, but not much.

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Old 10-23-2005, 07:59 PM   #9
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Quote:
Originally Posted by justbrewit
when i did my imperial stout(it was 10%abv) it fermented in about 24 hours(with dry yeast, edme i think), i left it in there for the rest of the week. it was super!!!! i'll brew that again for sure!!!

i have the recipe here, its called grandma's robust imperial stout! if you like stout, try it
I'm very very interested.. Could you post it in recipe's or something?
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Old 10-23-2005, 08:11 PM   #10
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i already posted it duvel, but heres the link

http://www.homebrewtalk.com/showthread.php?t=2853

enjoy! i did, ALOT!!!

let me know what you think

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