Usually my fermentations start anywhere from 24-48 hours from when I pitch the yeast, depending on the temperature. And then they usually last another 48-72 hours or so. I just did a Brown Ale extract kit from Northernbrewers....and fermentation kicked off within two hours!!!
The brown ale had an OG of 1044 but I decided to rehydrate two packs of Danstar Nottingham Ale yeast instead of the single pack provided in the kit. MrMalty said use two packs...so two it was. I also added a little yeast nutrient to the wort to make sure I'd have a strong fermentation. Well...it was supercharged!
In about 2-3 hours I saw activity in the airlock. At about 12 hours a healthy krausen was forming and the airlock was bubbling like a mofo. At 24 hours the krausen had dropped and airlock activity had come to a stop. The room temp was 72 degrees.
I haven't taken a gravity reading yet since it has only been in the carboy for a little over two days.....but is my experience normal for brown ales with the Nottingham yeast? Seems like things went too quick.
Thanks!
The brown ale had an OG of 1044 but I decided to rehydrate two packs of Danstar Nottingham Ale yeast instead of the single pack provided in the kit. MrMalty said use two packs...so two it was. I also added a little yeast nutrient to the wort to make sure I'd have a strong fermentation. Well...it was supercharged!
In about 2-3 hours I saw activity in the airlock. At about 12 hours a healthy krausen was forming and the airlock was bubbling like a mofo. At 24 hours the krausen had dropped and airlock activity had come to a stop. The room temp was 72 degrees.
I haven't taken a gravity reading yet since it has only been in the carboy for a little over two days.....but is my experience normal for brown ales with the Nottingham yeast? Seems like things went too quick.
Thanks!