1.107 OG BW down to 1.024 in 72 hours.

Bobby_M said:

I've seen some aggressive ferments in my 3 years of brewing but damn. As with any of my strong ales, I like to pitch on the cake of a week old primary. This time it was an American Amber that was fermented on a combo of US-05 and Nottingham. I removed about half the cake to leave some extra head room in the fermenter (some of it got added into the Amber's secondary because I don't like taking all the yeast away so soon) and racked the 1.107 wort on top. The blowoff bucket was bubbling within 20 minutes and sounded like a lawnmower running an hour later.

The ferment temp was controlled at 67F the whole time.

It just about stopped after 2 days but I finally checked the gravity at 72 hours and 1.024. 11% ABV in 3 days. The blowoff bucket had a 1/2 gallon of solid trub in the bottom.

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jjones17 said:

Sounds like hungry yeast. Question for you, do you just drop your hydrometer in to the brew bucket to test? if so, I am starting to see a benefit using a brew bucket instead of just using a glass carboy (like I do). I NEVER test my SG during the ferment, ever. I have had good success just letting 'er ferment out for 3 + weeks and bottling. Using a wine thief out of the carboy is just not worth my time, but it would be interesting to test bigger OG beers during the ferment. Maybe I should grab a brewbucket....

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jjones17 said:

Sounds like hungry yeast. Question for you, do you just drop your hydrometer in to the brew bucket to test? if so, I am starting to see a benefit using a brew bucket instead of just using a glass carboy (like I do). I NEVER test my SG during the ferment, ever. I have had good success just letting 'er ferment out for 3 + weeks and bottling. Using a wine thief out of the carboy is just not worth my time, but it would be interesting to test bigger OG beers during the ferment. Maybe I should grab a brewbucket....

Click to expand...

Bobby_M said:

Nope, I just use a turkey baster to pull a sample. I normally don't take SG readings mid ferment but I was a little worried I had a weird stuck ferment due to the inactivity so early.

Click to expand...

Bobby_M said:

I've seen some aggressive ferments in my 3 years of brewing but damn. As with any of my strong ales, I like to pitch on the cake of a week old primary. This time it was an American Amber that was fermented on a combo of US-05 and Nottingham. I removed about half the cake to leave some extra head room in the fermenter (some of it got added into the Amber's secondary because I don't like taking all the yeast away so soon) and racked the 1.107 wort on top. The blowoff bucket was bubbling within 20 minutes and sounded like a lawnmower running an hour later.

The ferment temp was controlled at 67F the whole time.

It just about stopped after 2 days but I finally checked the gravity at 72 hours and 1.024. 11% ABV in 3 days. The blowoff bucket had a 1/2 gallon of solid trub in the bottom.

Click to expand...

Irrenarzt said:

Turkey basters don't exist in your area?

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