smata67
Well-Known Member
I'm making this Extra Special Bitter from BMW:
http://www.brewmasterswarehouse.com/recipe/2bc9fa39/shoultzmeyer-brewery-extra-special-bitter
Pretty typical looking bitter. I pitched dry yeast directly onto wort on Tuesday about 5pm. 7pm I have a head of foam about 1/2" thick. Next morning, Wednesday, a nice fat krausen, lock (on Better Bottle) chugging away briskly. Get back from work today (48 hours after pitching) and nothing on the surface and lock is not bubbling at all. Basement temp of about 73 F. Is it possible for fermentation to be nearly complete in just 48 hours? I'm probably going to transfer to a secondary on Saturday and age for two weeks prior to bottling.
Should I harvest some of this super powerful yeast because of its outstanding performance? Or is this typical of S-04?
http://www.brewmasterswarehouse.com/recipe/2bc9fa39/shoultzmeyer-brewery-extra-special-bitter
Pretty typical looking bitter. I pitched dry yeast directly onto wort on Tuesday about 5pm. 7pm I have a head of foam about 1/2" thick. Next morning, Wednesday, a nice fat krausen, lock (on Better Bottle) chugging away briskly. Get back from work today (48 hours after pitching) and nothing on the surface and lock is not bubbling at all. Basement temp of about 73 F. Is it possible for fermentation to be nearly complete in just 48 hours? I'm probably going to transfer to a secondary on Saturday and age for two weeks prior to bottling.
Should I harvest some of this super powerful yeast because of its outstanding performance? Or is this typical of S-04?