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Old 08-26-2006, 03:04 PM   #1
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Default Wyeast American Ale Quick Fermentation

I brewed an IPA on wednesday morning. Used a Wyeast American Ale smack pack that had been started on Monday evening. The pack was definitely raring to go, as it looked like it would burst. So I pitched the yeast at 11:30am at approx 73F. I fermented in a plastic fermenting bucket in my basement with ambient temps of 73F wednesday, 72F thursday, and 70F friday. Today when I woke up to check everything the temp had dropped to 68F and there is no activity in the airlock (we have run into a pretty nice cold front), and the kreusen has fallen back into the beer.

Now I am definitely not worried about the quick ferment, just curious as to what others would do at this time. Is it too quick to rack into the secondary? I usually follow the 1-1-3 rule so should I just let is sit for another 5 days? Suggestions are very much appreciated.

To all those brewing today, Brew Big!

Edit: Grammar.

Republik Brewing

Planning: Something
Primary 1: Zero
Primary 2: Zip
Primary 3 (1gal): Nada
Secondary 1: Empty
Secondary 2: Empty
Secondary 3 (1gal): First Wort Hopped Simcoe IPA
Conditioning: Nothing
Drinking: Wheateater, Chinook IPA, Kolsch

Last edited by cackxt; 08-26-2006 at 03:11 PM.
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Old 08-26-2006, 04:10 PM   #2
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Just let it sit.

I was wondering where the nice weather went: 95F today and tomorrow. Hop Hounds in the noon day sun at Hop Madness.


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Old 08-26-2006, 05:34 PM   #3
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let it sit unless you really need the vessel for another batch.


Jason 'Kornkob' Robinson

I wanna move to Theory. Everything works in Theory.

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