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-   -   36 hour primary fermentation (http://www.homebrewtalk.com/f39/36-hour-primary-fermentation-304088/)

BIZ002 02-14-2012 01:55 AM

36 hour primary fermentation
This is about my 5th batch of extract brewing. I made an american ale this weekend og 1.065 so i used 2 packs of saf33 dry yeast and the fermentation started with in the hour and looks like primary ferm ended around 36 hrs! Is this possible for the primary ferm to be done this quick? Ferm at 71 degrees. Fermenting in a 6.5 glass carboy with a blowoff tube.

wailingguitar 02-14-2012 02:05 AM

Never used that particular yeast before, but I have certainly seen that happen. Especially with a big pitch, one sachet of ale yeast is sufficient for your batch size, so that was more than you really needed. The beer will probably be a little estery, but that isn't necessarily a bad thing. Just continue on as you normally do, RDWHAHB

E-Mursed 02-14-2012 02:07 AM

What does your hydrometer say...?

drhookmec 02-14-2012 02:11 AM

Yes it is possible,
Just because the air lock is slowing a bit does not necessarily mean fermentation is done.
The yeast still have more work to do and clean up after themselves.

I would give it at least 2 more weeks then take a gravity reading.
Only your hydrometer can tell you when fermentation is finished NOT THE AIR LOCK.

Cheers!! Tim

nefarious_1_ 02-14-2012 02:12 AM

Seeing how you realistically need at least two consecutive hydrometer readings over several days, I can't see how you can be certain fermentation is complete right now. But, it's possible...

BIZ002 02-14-2012 02:18 AM

Well like i said im not very experienced and i judged the ferm slowing down because it was like a vortex in there 3 hrs after pitching and now i cant see any movement. Also the foam on top was about an inch now its down to 1/32 of an inch if that. I believe i read that 1.065 and up you should pitch more yeast. Is this not true?

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