Safale S-04 fermented out in 34 hours!?!? - Home Brew Forums

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Old 10-16-2012, 03:47 AM   #1
cmcquistion
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Jul 2012
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I just brewed a Special Bitter on Saturday, using BIAB and No Chill. Put it in the "cube" until Sunday, then racked it to a fermenter and pitched Safale S-04. I just pitched the yeast dry, sprinkled on top of aearated wort, then waited 30 minutes, and gave the fermenter some shakes.

I have the fermenter in a water bath that started at 68F and has warmed up, over the past 34 hours to 72F. Checked the airlock when I got home tonight and got NO bubbles. Checked the airlock to make sure it wasn't clogged or anything and started getting worried.

I have another fermenter next to this one with a single malt and single hop Cascade pale ale w/ US two-row. That batch got yeast pitched at the same time and temp, but is using Danstar Nottingham and is happily bubbling away.

I worried that maybe my yeast packet was bad, so I took out my wine thief and hydrometer and took a sample of the S-04 batch. It had dropped from an OG or 1.047 to about 1.008-1.010! (hard to tell exactly through the foam.)

That's pretty much terminal gravity in only 34 hours! Does this seem normal?

 
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Old 10-16-2012, 03:58 AM   #2
Hex23
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Quote:
Originally Posted by cmcquistion View Post
That's pretty much terminal gravity in only 34 hours! Does this seem normal?
I don't think you could say normal. But possible, yes. I think I've seen several accounts of reaching terminal gravity within 24-48 hours. However, I'd taste it just to be sure it was fermented by the yeast you intended. It would probably taste young at this point, but you'd know if it were fermented by something you didn't intend. In any case, just because FG was reached quickly doesn't mean you should rack it immediately. It will need some time to clean up.

 
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Old 10-16-2012, 04:00 AM   #3
stephelton
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I've had some pretty intense fermentations with safale yeasts; I wouldn't be too worried about it... I would leave it where it is for a while, though. It may have gorged itself, but it still has work to do
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Old 10-16-2012, 04:02 AM   #4
cmcquistion
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Jul 2012
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Originally Posted by Hex23 View Post
I don't think you could say normal. But possible, yes. I think I've seen several accounts of reaching terminal gravity win 24-48 hours. However, I'd taste it just to be sure it was fermented by the yeast you intended. It would probably taste young at this point, but you'd know if it were fermented by something you didn't intend. In any case, just because FG was reached quickly doesn't mean you should rack it immediately. It will need some time to clean up.
Yeah, I wish I'd actually tasted it. I just drained it back into the fermenter because it was really cloudy and had a lot of yeast/protein/whatever floating in it. Didn't look appetizing

I plan to leave it for my customary 2 weeks to settle, condition and clear.

 
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Old 10-16-2012, 04:45 AM   #5
onthekeg
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S-04 is a beast. I would do as recommended and let it sit for a couple weeks then bottle or keg it. Its a young beer, but once the yeast drops, a tasty one.

 
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Old 10-16-2012, 02:09 PM   #6
Jaysus
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S-04 is a beast.
seconded

 
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Old 10-16-2012, 02:35 PM   #7
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Did you have much krausen during the ferment? Asking because I am currently have the same exact issue with 04. Pitched Sunday w/ a 1L starter, checked this morning...got about a 1-1/2" of krausen but not a single bubble in the blow off. Figured it should have been rollin' by now.....
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Old 10-16-2012, 04:41 PM   #8
cmcquistion
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Jul 2012
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I don't know if I had a lot of krausen or not. I'm fermenting in a plastic bucket, so I didn't really see the krausen.

I'm wondering if maybe my thermometer is way off that I use for mashing. My last English beer ended up over-attenuating and coming out thin. Considering how far this has attenuated already (it was supposed to finish at 1.012 and is already below that), I'm wondering if my mash temp was too low and I made an overly-fermentable wort.

I'm also wondering if my wort temp at the time of pitching was higher than it was supposed to be. A too-high wort temp at pitching time could explain an overly-aggressive ferment.

Too bad I won't really know for certain for a couple weeks

 
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Old 10-17-2012, 01:59 AM   #9
CKL958
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May 2012
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Quote:
Originally Posted by onthekeg View Post
S-04 is a beast.
Thirded.

I just brewed an English brown - S04 tore through it in like 30 hours.... Done

 
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Old 10-17-2012, 02:06 AM   #10
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Had the same thing happen to my oatmeal stout
With s04
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