3 day fermentation???

[Ron_Blackhurst]

I started a red ale Friday night had it in the fermenter by 10 pm. Woke up Saturday morning to a lot of activity. I decided to switch to a blow off all day Saturday. By the end of Saturday no blow off occurring so I swapped back to the airlock. Haven't seen much activity since Sunday morning. This morning I decided to take a look and it looks as If I had some Krausen but not real thick like my last batch. I'm thinking it either stalled or I had a light speed fermentation.

Recipe:
1# crystal 40
1/2# crystal 20
4 oz roasted barley

Boil 60 min
6# briess light LME
1 oz challenger
15 min
1 oz Kent Goldings
1 tsp irish moss
Flame out
1 oz cluster

Rehydrated US-04 pitched at 68 degrees

Sent from my SCH-I545 using Home Brew mobile app

 

[Ron_Blackhurst]

Oh I forgot OG 1.048

Sent from my SCH-I545 using Home Brew mobile app

 

[Corey_SS]

With 11g of US-04 for a 1.048 beer @ 68F, it's really possible it just finished that quickly. Of course without a gravity reading we don't know for sure, but it wouldn't surprise me.

 

[ArdentBrewer]

This is normal as long as your temperature hasn't changed wildly. You might as well keep the beer in the primary for at least a week, if not two. You can always sanitize a wine thief or turkey baster and check the gravity if you really need to be sure.

 

[andy6026]

The initial fermenation period will appear as the most active. It will even drop the most number of points. Yes, that can even happen within 3 days. But it doesn't mean that fermentation is done. The beer will now take a longer period of apparent inactivity to creep towards FG. 2-3 weeks in the fermenter to ensure FG as well as giving the yeasties enough time to clean up after themselves will only benefit the beer.

 

[Ron_Blackhurst]

So I just took a reading and it looks like those little bastards ate up all the sugar. It looks like I'm at 1.014. They definitely have some clean up to do still though.

Sent from my SCH-I545 using Home Brew mobile app

 

[kombat]

What was the wort temperature during fermentation?

 

[Ron_Blackhurst]

I've had it stable between 61-65

Sent from my SCH-I545 using Home Brew mobile app

 

[unionrdr]

With an OG of 1.048,it could likely knock off 4 more gravity points. So a little more time at this point would be a good thing.

 

[Ron_Blackhurst]

I definitely plan to let it sit until at least February 8-9 maybe even longer depending on the clarity and readings

Sent from my SCH-I545 using Home Brew mobile app

 

[Ron_Blackhurst]

My target gravity was
OG 1.048
FG 1.012
So I'm right on track.

Sent from my SCH-I545 using Home Brew mobile app

 

[kh54s10]

Your temperatures look good as long as that was the temperature of the wort, and not the air temperature. The active part of fermentation can be pretty quick... That is not to say that your fermentation is done. I would let it be for at least 14 days. I do all most of my fermentations for 3 weeks.

Make sure you are at final gravity over 3 days before taking any further steps.