GeorgiaTiger

Recipes 

I have read that this yeast ferments fast. Can anyone say HOW fast? How long can I expect it to ferment? Either way, im leaving it in the carboy for 3 weeks minimum, but im just curious about the timeline on the fermentation.

__________________
Allen
"Im an airlock sniffer...I sniff airlocks"
Primary 1: Empty
Primary 2 (LBK): Empty
On Deck - IPA of some sort
Bottled - Irish Red Ale
Wicked Gnome HomeBrewing

BigFloyd

Recipes 

gcdowd

Recipes 

My last batch was the Common Room ESB using s04 and I think it was done in 3 days. That strain is a beast

__________________
God invented whiskey to keep the Irish from ruling the world.

BigFloyd

Recipes 

gcdowd

Recipes 

I did not need a blow off but I fermented 5 gallons in a 6.5 gallon bucket. The krausen line wasn't really that high either buy if you have a carboy, you may want to rig one to be safe.

__________________
God invented whiskey to keep the Irish from ruling the world.

Toga

Recipes 

This strain is indeed a beast. If you do not have a ton of head space make sure you rig a blow off. I ended up with a mess due to not using a blow off with it recently. Low 60's if you want clean, crank the temp up to around 68 if you want some nice fruity esters.

GeorgiaTiger

Recipes 

I have a 6.5 gallon better bottle carboy. Im using an airlock, but am ready to attach blow off tube if needed.

__________________
Allen
"Im an airlock sniffer...I sniff airlocks"
Primary 1: Empty
Primary 2 (LBK): Empty
On Deck - IPA of some sort
Bottled - Irish Red Ale
Wicked Gnome HomeBrewing

slcdawg

Recipes 

It depends on the temp. I ferment at the low end 60-62F, and it bubbles steadily for up to a week. An airlock is fine at these temps. At higher temps, I've read it goes off pretty fast.

GeorgiaTiger

Recipes 

Well, My room temps are steady at around 65. Any lower and my wife starts acting stupid. I know my actual fermentaton temp will be a little higher. Is it too late to set it in some water to gt the temps down? Just pitched the yeast around 0300 and it is starting to bubble pretty actively now.

__________________
Allen
"Im an airlock sniffer...I sniff airlocks"
Primary 1: Empty
Primary 2 (LBK): Empty
On Deck - IPA of some sort
Bottled - Irish Red Ale
Wicked Gnome HomeBrewing

gcdowd

Recipes 

I fermented this at around 61-62 and it was fast and clean. I'd say it may be too late to get your temp down but it can't hurt. You may even want some of those estery flavors, they can be quite nice. Either way, 65 ain't bad. Do you have a temp strip on your ferm vessel?

Edit: just saw you pitched your yeast at 3, definitely NOT too late for temp correction

__________________
God invented whiskey to keep the Irish from ruling the world.