BNVince
Well-Known Member
So I brewed a big stout Sunday. The OG came out to be 1.082 which was higher then it was suppose to be according to beersmith. I suspect that the DME I am using has more fermentable sugars in it than beersmith thought.
Anyway, I made a starter of WhiteLabs Irish Ale (WLP004) yeast with 2 pints of water and 1 cup of DME. I pitched it Sunday around 2p.m. At 9p.m. I had a lot of airlock activity and the next morning at 7a.m. the airlock was filled with krausen and beer. I cleaned it out and ended up having to clean it out again around 2p.m. Monday because it was filled once again with beer and krausen.
Finally today the airlock stopped freaking and almost completely stopped altogether tonight. I just took a hyrdometer reading and I got 1.021! This is insane to me. The whole batch has pretty much reached full attentuation in 50 hours.
Regardless, I'm going to let it sit in the primary until Sunday when I am able to rack it to my secondary for some good long clearing.
Is this type of rapid fermentation common?
Anyway, I made a starter of WhiteLabs Irish Ale (WLP004) yeast with 2 pints of water and 1 cup of DME. I pitched it Sunday around 2p.m. At 9p.m. I had a lot of airlock activity and the next morning at 7a.m. the airlock was filled with krausen and beer. I cleaned it out and ended up having to clean it out again around 2p.m. Monday because it was filled once again with beer and krausen.
Finally today the airlock stopped freaking and almost completely stopped altogether tonight. I just took a hyrdometer reading and I got 1.021! This is insane to me. The whole batch has pretty much reached full attentuation in 50 hours.
Regardless, I'm going to let it sit in the primary until Sunday when I am able to rack it to my secondary for some good long clearing.
Is this type of rapid fermentation common?