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Old 12-29-2012, 06:38 AM   #1
Jakeorjacob
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Default Fermentation too quick?

Brewed a breakfast-y stout three days ago. 2.5 pounds of grain (a one gallon batch) plus a quarter pound of brown sugar at flameout. Original gravity was 1.061.

Fermenting with about 1/3 a vial of WLP545 (Belgian Strong). Three days later the Brix is 8, which according to my calculations puts the current gravity somewhere around 1.015. This is only a few points off target, much quicker than any other batch I've brewed. Should I be nervous? Worried? Excited? Can I just bottle it?

Also, this is the first batch I've used yeast nutrient on (just one teaspoon) - is this the reason for my (apparent) success?

Trying to be cautiously optimistic but also don't want to get too excited about something that could be bad. Thoughts?


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Old 12-29-2012, 07:06 AM   #2
masterfool101
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What was the temperature of the fermentation. That, more than just about anything else, will affect fermentation time.

In the long run, I don't think it will matter much. You'll STILL want to give your brew time to condition . . at least a few weeks in the fermenter. Even though primary fermentation has neared completion, there are still some by-products that will be converted. Time is your friend


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Old 12-29-2012, 11:55 AM   #3
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My fermentations usually stay around 72d in the winter. Definitely no colder than 70.
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Old 12-29-2012, 12:08 PM   #4
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Quote:
Originally Posted by Jakeorjacob View Post
My fermentations usually stay around 72d in the winter. Definitely no colder than 70.
Actual wort temp or ambient temp?
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Old 12-29-2012, 12:52 PM   #5
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Ambient, so I suppose it's warmer in the middle of the wort - or was when really active fermentation was going on.
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Old 12-29-2012, 01:20 PM   #6
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72 is the high for that yeast so it had a great time. Need to get that fermentation temp down to mid 60s next time.
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Old 12-29-2012, 06:09 PM   #7
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Quote:
Originally Posted by Jakeorjacob View Post
Ambient, so I suppose it's warmer in the middle of the wort - or was when really active fermentation was going on.
Yeah active fermentation can kick it up to 10 degrees higher. You're in Ypsi? You've got to have a closet cooler than that! ;-) (Spent 12 years in AA). Definitely want to monitor the actual wort temp next time.


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