Wyeast American Ale Quick Fermentation
I brewed an IPA on wednesday morning. Used a Wyeast American Ale smack pack that had been started on Monday evening. The pack was definitely raring to go, as it looked like it would burst. So I pitched the yeast at 11:30am at approx 73F. I fermented in a plastic fermenting bucket in my basement with ambient temps of 73F wednesday, 72F thursday, and 70F friday. Today when I woke up to check everything the temp had dropped to 68F and there is no activity in the airlock (we have run into a pretty nice cold front), and the kreusen has fallen back into the beer.
Now I am definitely not worried about the quick ferment, just curious as to what others would do at this time. Is it too quick to rack into the secondary? I usually follow the 1-1-3 rule so should I just let is sit for another 5 days? Suggestions are very much appreciated.
To all those brewing today, Brew Big!
Primary 1: Zero
Primary 2: Zip
Primary 3 (1gal): Nada
Secondary 1: Empty
Secondary 2: Empty
Secondary 3 (1gal): First Wort Hopped Simcoe IPA
Drinking: Wheateater, Chinook IPA, Kolsch