RugenBrau
Well-Known Member
First of all I'm still fairly new to beer brewing. I've always made cider. This wa s my third extract. I brewed a dry Irish stout and made a starter with Safale US04. Instead of setting it in my basement(60 degrees at the time) I left upstairs (67 degrees) i have never seen anything ferment so rapidly. It sounded like a machine gun. I was surpised how much heat was generated by the fermentation. It was done in 3 1/2 days (OG was 1.040) Is that normal? Are there any side effects to flavor by a rapid fermentation? Thanks