Originally Posted by FATC1TY
My krausen has already dropped after 2 days at 67*... Very odd.. Still acting like it's fermenting, but was really quick I think, unless I have something odd going on.
Another note for anyone using the Whitbread 1099 yeast;
It finished FAST at 65-67*. Flocc'd out unreal quick too. I didn't check the gravity before I added the maple syrup, all 8.5oz of it in the primary, but I think fermentation took back off. Didn't get any krausen or anything, but it bubbled still. Appears to be done at around 1.019/1.018 or so. Will check it again near the weekend.
I tried to swirl the carboy a bit, as I was moving it to clean the tub out, and noticed this yeast flocculated out so good ( or bad in some cases ) that it made a rubbery frisbee in the bottom of the carboy that wouldn't even swirl and break up. Pretty crazy.
Taste was good, but I'm gonna toss some more maple in the keg when I chill it, if I didn't pick any up in my last hydro sample. Will keg it and let it sit until I have room in the keezer for it!!