Originally Posted by boomersbrew
Ok guy's help me out here if you can.
Did an all grain porter yesterday batch went into fermenter at 1:30 pm.
Gravity reading was right on the money,had good action going on in the air lock till about 5:30pm tonight,now it seems like its dead in the water,any suggestions?
Thanks in advance.
I've had beers ferment out in 24 hours before, and it's not uncommon especially if you had the fermenter on the warm side. Keep it where it is for the next week or two, then check the SG to make sure it's done. Try to keep it in the mid 60s if you can, depending on the yeast strain you've used.
Sometimes a fast and furious fermentation causes the fermenter to get very hot inside which can cause esters, phenols, and fusel alcohol flavors in the beer. That's my only concern with a quick ferment- it's much harder to control the temperature. Leaving it sit a week or two will help "clean it up" a bit.