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Old 06-30-2006, 09:06 PM   #1
Gabe
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Hi brewers just wondering if it was possible for a English Pale Ale to ferment and drop Kruesen in Less than 72 hours? I went to check on it expecting it to be bubbling away and it was droping krusen and most of the yeast had settled out. I was told that Dry English Ale yeast was a vigorus fermenting yeast but less than 72 hours ? Anyone experience this qiuck ferm with this yeast befor? Let me know, I am going to test the gravity tonight but doubt it being done this quick. I'll update later. Cheers

 
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Old 06-30-2006, 09:15 PM   #2
mysterio
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Yeah all the time, 2 to 4 days is the norm with the English yeasts.

 
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Old 06-30-2006, 11:43 PM   #3
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I have a Brown in the fermenter than went from 1.052 to 1.020 in 18 hours, but that was with Nottingham dried yeast, which has a much higher cell count. It was also at 81F.

I've had other ferments under 72 hours. Did you make a starter?
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Old 07-01-2006, 02:02 PM   #4
Gabe
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No , just shook the s--i out of it and pitched a vial. If that is the norm then no worries thanks guys.

 
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