New brewer here...first batch is an Irish Stout. Fermenting only took about 24hrs and began only a few hours after pitching the yeast. Wort temp at time of pitching was about 75degF. Did a cold ice bath to get wort down about to temp about 3hrs after removing from burner. Its hot here in TX and with AC on, i have the room temperature at 74degF during the day and down to 71degF during the night. Questions are as follows:
1) did the fermentation go quick because of the higher room/wort temperature?
2) will quick fermentation spoil the beer?
3) how long should i keep the beer in the fermenter after fermentation is completed (my instructions say 3-4 days)?
4) is this the minimum time to keep it in fermenter, and is it better to keep in fermenter longer?
Guess i am pretty excited to bottle and impatience is taking over. Any insight is greatly appreciated.
1) did the fermentation go quick because of the higher room/wort temperature?
2) will quick fermentation spoil the beer?
3) how long should i keep the beer in the fermenter after fermentation is completed (my instructions say 3-4 days)?
4) is this the minimum time to keep it in fermenter, and is it better to keep in fermenter longer?
Guess i am pretty excited to bottle and impatience is taking over. Any insight is greatly appreciated.