Quote:
Originally Posted by kevmoron
It looks like I'm in the same boat as others on this, with 3724...
I mashed 9 lbs of Castle Pilsner malt at 145 for 90 min (this one is a SMaSH), then 158 for 30. Added 1 pound of sucrose, and came out with an OG of 1.060.
Pitched a 1-liter starter at 85F, allowing the temperature to rise to 90. Fermentation took off like nothing I have ever seen.
I had a two-inch krausen within TWO HOURS of pitching.
4 hours, maximum Krausen at around 4 inches high.
9 hours, Krausen already going down a bit.
Went to bed, and 16 hours after pitching I see that the Krausen is almost totally gone and bubbles are coming once every 15 seconds (for the record, I have a thermowell and digital controller keeping everything at a rock solid, steady 90 F, so yes this is actually a decent indicator of CO2 evolution).
20 hours, and Krausen is totally gone. SG is at 1.040 (grrrr).
Looks like I'm in this for the long haul. I'm going to let the temp drop one degree each day to about 80 because I'm just a little freaked out about the prospect of up to six weeks on a yeast cake at 90 F.
Just an FYI to follow up on the above - as I said the OG was 1.060 and it slowed sharply at 1.040. I let the thing go for 6 weeks and it finished at 1.002 (not a typo).
I realize I am quoting a post from page 7 of 20 here, but this is a great update.
-Finished at 1.002 in 6 weeks