I just whipped up a brown ale with an OG of 1.072. It's a 5 gallon batch and I used a single 11g package of dry Danstar Nottingham yeast. I measured my gravity after only two days and read 1.014. I am concerned that my fermentation was too quick and my yeast could have been too "stressed" and fermented a little too warm. I had some good blowoff activity on day 1, and it mellowed out to a consistent bubble at what I could only guess as 1 or 2 bubbles per second.
I have never really had issues with lower gravity beers in the past, I just have a few questions:
1. Should I have used two packages instead of one?
2. Is it normal to have a small amount of fruity flavors after two days in primary? If so, will these flavors mellow out (or go away) after a while?
3. I do not have a very reliable way of controlling my temps, I feel my ale fermented a little warm at about 74 degrees. This early into fermentation, should I keep my fermenter where it is? Or try and find a much cooler spot... my garage is about 68-70...
Thanks for the help,
Keg: Cloud 9 - Saison
Aging: Clout 9 - Sweet Mead
Coming Soon: A Kolch, Irish Red (With Cherries)