1.010 from 1.050 in 11 days with First AG...

[brewagentjay]

So going from 1.050 to 1.010 in 11 days with my first AG.....is that bad or good?

Wow I have to usually wait and wait for my extrac batches to hit that number or close to it.........as they'll go.

:rockin:

Sweetwater Blue Clone....SG sample in fridge so I can taste what I'll have...

 

[Netflyer]

Not too surprising that it would finish in 11 days, it really depends many factors including the wort, yeast, fermentation temp.

Sounds like everying worked, congrats! Welcome to the AG obsession..

:rockin:

 

[Mayday99]

What kind of a setup are you using? I am currently putting together an AG setup.

 

[bullinachinashop]

My Arrogant Bastard clone went from 1.070 to 1.015 in 7 days. That was at 65 degrees with a double rehydrated nottingham batch. I'm curious to see how it finshes.

Bull

 

[sp1365]

As alluded to before there are a ton of variables that go into fermentation including wort composition, temperature, aeration, pitching rate, etc. Most literature has fermentation times for ales to be in the 3-5 day range, which is also what I tend to see in my beers. 11 days will most likely be fine though it may signify possible deficiencies in your fermentation.

 

[brewagentjay]

What kind of a setup are you using? I am currently putting together an AG setup.

I used my extract setup which was 7.5 Gallon Turkey Fryer Pot & propane burner and added 10 Gallon Cyclinder Cooler which I converted to a Mash Tun using FlyGuy's thread on it, and I purchased another 7.5 Gallon Turkey Fryer. I wanta keggle but have work on it.....

That's really it..........

 

[brewagentjay]

As alluded to before there are a ton of variables that go into fermentation including wort composition, temperature, aeration, pitching rate, etc. Most literature has fermentation times for ales to be in the 3-5 day range, which is also what I tend to see in my beers. 11 days will most likely be fine though it may signify possible deficiencies in your fermentation.

Hmmm I noramally on check after 11 days....... So I don't know how long it's been there really.....

 

[brewagentjay]

My Arrogant Bastard clone went from 1.070 to 1.015 in 7 days. That was at 65 degrees with a double rehydrated nottingham batch. I'm curious to see how it finshes.

Bull

my altered Arrogant went kind of fast too. I did pitch two Notty's as you did....

 

[sp1365]

Hmmm I noramally on check after 11 days....... So I don't know how long it's been there really.....

Assuming you did mostly everything right i.e. pitched the right amount of yeast, aerated it well, etc. then you are fine and your fermentation is most likely less than 11 days. That being said there is nothing wrong with having it sit in there for those extra days after it is complete. Generally, I am seeing signs of fermentation within 6-12 hours and signs of finished fermentation typically in 5 days. After that I let it sit on the cake for a couple of days before racking out to secondary.

 

[brewagentjay]

Bottled this batch last night with a FG of 1.005ish

 

[Newton]

My second AG batch went from 1.050 to 1.010 in 4 days. I thought something was wrong with it, but it seems to have turned out well.

 

[threeeight]

What yeast are you using? 1.050 to 1.005 is pretty dry for most ale yeasts. Unless you're using something that you'd expect 90% apparent attenuation, or your hydrometer measurements are wacky, I'd start wondering if there might be something wild or bacterial going to town on your beer.

 

[brewagentjay]

What yeast are you using? 1.050 to 1.005 is pretty dry for most ale yeasts. Unless you're using something that you'd expect 90% apparent attenuation, or your hydrometer measurements are wacky, I'd start wondering if there might be something wild or bacterial going to town on your beer.

Pretty sure I'd notice if something were wrong and they hydro has been pretty good for all my batches. If you tasted the kick this batch has you'd say yeah it's just a 1.005 beer. I believe it's the 1 lb of belgian clear sugar that was added to recipe.

I'm gonna sample one this weekend.

:rockin:

 

[threeeight]

Belgian sugar! Now that makes a little more sense...That's gonna have some kick to it!

 

[snevey]

I managed to go from 1.057 to 1.012 in 6 days with my first all grain recipe. I used Nottingham yeast. Pitched it dry too. Kept it at 66* for 3 days and then dropped it 56* in an ice bath and it kept going! Love Nottingham yeast!