Have a quick question. I brewed an ale on saturday and pitched a rehydrated pack of danstar windsor ale yeast. The work temp at pitching was about 65 degrees. Pure oxygen was forced in to wort. Fermentation ambient temp was 66 degrees with a wort/beer temp of approx 70-72 degrees. Throughout Sunday I was witnessing a very strong fermentation of about 3 bubbles per second in airlock. This morning I'm now seeing 1 bubble every few sec. Normally the airlock doesn't bother me because I know it's not at all a form of accuracy when it comes to fermentation however I was thinking maybe my temp was to high causing the fermentation to go to quickly.
Could any of you provide me with some information regarding their experience with this yeast strain at these temperatures?
"Fermentation may have been a greater discovery than fire."
David Rains Wallace