Quick 48hour fermentation

phenphen · 11-11-2011, 12:55 PM

Hey all, I'm brand new with all this and here's what I got so far:

I did a a blonde ale using 5lbs dry extract and 28oz of specialty grains. Checked the OG, and it was pretty close to the recipe. (Mine was ~1.048; recipe calls for 1.046)

So I've read a bunch of the threads with newbies concerned with no bubbling, and I just took the veteran suggestions to take a hydrometer reading. Well, I have a satellite going alongside my fermenter. Looks clear, all the yeast seems to have dropped to the bottom, and I'm not seeing the yeast reacting like it was the past two days. I checked the FG on the satellite and it read around 1.010, with the recipe calling for 1.011. I know this is abnormal, but I've been reading the warmer your temp is, the harder the yeast will work. Perhaps this is quick because the beer is so "light", as well?

If your guys' suggestion is to keep it for at least a week or even the norm of forgetting about it and leaving it a month, what are the yeast doing to change the character of the brew?

Thanks

theredben · 11-11-2011, 01:43 PM

Firstly, good idea on having a satellite fermentation, it keeps your main beer uncontaminated when you need samples. You have to remember though, satellite (also called "forced attenuation") fermentations are not always exactly accurate to what the main fermenter is doing. They can be a few points off.

Secondly, you are being waaaaay to concerned with hydrometer readings. From a homebrewer point of view, 1.011 IS 1.010. We cannot reliably tell the difference. Commercial brewers have tools called "desitometers" that ARE that accurate.

Most of the "work" in fermentation is in the first 24-48 hours, then it takes around 4-20 days for the yeast to "clean up" any leftovers (acetaldehyde, fusels, diacetyl), and then fall to the bottom of your bucket. The beer also begins to mellow out, with a reduction in hop aroma/bitterness, and an increase in percieved maltiness.

**Sarrsipius** · 11-11-2011, 01:49 PM

It's not very surprising to see the bulk of your primary fermentation completed in a couple days with a OG of 1.048. The yeast have eaten all the "easy to digest" sugars but they will continue to work even after your gravity stabilizes. During the first few days they produce several compounds that they will go back and "clean up" after the primary fermentation completes. Leaving the beer in the fermenter with the yeast for a couple weeks will give you a much cleaner final product with less off flavors.

It's generally accepted that 2-4 weeks on the yeast does more good than harm. Beyond that you could start to see off flavors develop as the yeast die off.

I'd suggest waiting at least 7 days from pitching to bottling/kegging even if your gravity has stabilized. I primary all my beers at least 2 or 3 weeks and have never had a a problem.

phenphen · 11-11-2011, 01:53 PM

So, does the gravity change between the two stages the yeast goes through? I'm only wondering if there's a realiable way to tell the end time of beer production...how are the big boys bottling in 4 days?

solbes · 11-11-2011, 01:53 PM

Clean up, clean up. Let them do their thing. Don't touch it for a minimum of 2 weeks. 3 would be better if you can wait.

Also I'm wondering what kind of temps this beer saw as it was fermenting? The hotter it is, the faster it is generally. But it also makes more esters, fusels, and phenolics. Plus some other things the yeast have to clean up.

**Sarrsipius** · 11-11-2011, 02:21 PM

Quote:

Originally Posted by phenphen

So, does the gravity change between the two stages the yeast goes through? I'm only wondering if there's a realiable way to tell the end time of beer production...how are the big boys bottling in 4 days?

It would be unlikely to see a gravity change. The big boys do all sorts of things that home brewers usually don't. Specialized yeast strains, filtering, ideal pitching rates and fermentation conditions, etc. etc.

BenVanned · 11-11-2011, 03:45 PM

What is this satellite you speak of?

**JonM** · 11-11-2011, 03:51 PM

In addition to the clean-up discussed above, the longer you leave it, the more yeast will drop out of suspension, giving you clearer beer. In my experience, 3-4 weeks with a flocculant yeast like US-05 is plenty to make it nice and clear.

phenphen · 11-11-2011, 06:56 PM

Hypothetically, if it's already clear (like my satellite), then can't I "age" the brews in bottles? I mean, if if the specific gravity isn't changing, and there's apparently no pressure being released....how is aging in a bottle different than a fermenting container? I understand that the yeast is "reinvigorated" when you introduce DME or a sugar source when you bottle, but after this, couldn't I age them at room temperature in bottles??? Am I to understand that the yeast settling on the bottom of your fermenting container is still alive and digesting secondary metabolites? If this is the case, then I don't see this working, but if there is still live yeast in solution that is in fact digesting the secondary metabolites or "cleaning up", then why shouldn't we be able to age in bottles at room temp?

**Hang Glider** · 11-11-2011, 07:06 PM

Is no one asking about fermentation temperatures? If you ferment in the 80s, it will take off like a rocket. But your beer could be better.

keep it (the wort itself) within the yeast manufacturer's guidelines for temperature. Low side if you can, to account for the metabolic activity.