Could it have been that quick?

[Willsellout]

So I brewed yesterday and I think it went well. I rehydrated my yeast and primed with some of the wort and pitched the yeast within a couple degrees of the wort. I think the wort was at 71 and the yeast at 70. Within a couple hours it was bubbling and you could see the kruesen on top. I woke up this morning and the kreusen looks to have fallen back into the wort and the bubbling has subsided. I checked the temp via fermometer and it was reading in the high 70's (78) so I poured a few gallons of water in the container that holds my fermenter. The water temp is reading 69 so hopefully it will lower the temp.
I have two questions:
1. Could it finish fermenting in less than 24 hours or do I need to do something to restart?
2. Why would the wort raise in temp over night from when I pitched the yeast? My garage was warm but it didn't feel like 78 degrees...

Any advice?


Dan

 

[david_42]

1. Yes, my latest took 18 hours 1.052 to 1.016. Give it a week before racking anyway.
2. Yeast is alive, it eats sugar and creates CO2, alcohol and heat. Lots of heat, mine got up to 81F.

 

[Willsellout]

1. Yes, my latest took 18 hours 1.052 to 1.016. Give it a week before racking anyway.
2. Yeast is alive, it eats sugar and creates CO2, alcohol and heat. Lots of heat, mine got up to 81F.

Ok great. I am going to keep an eye on my garage temps from now on. I actually need to get a temp gauge for it because I want to write down my daily temps in my recipe/log book.
I didn't realize it got as warm as it is in there. I think water in the container that holds my fermenter will be standard from now on, at least until winter.

Well cool, at least I know things are going good. Although the plastic fermenter I am using is almost 8 gallons, I think thats why I'm not seeing bubbles as much. I am going to go get another carboy after this batch.


Thanks!

Dan

 

[gauthierk]

I have had the temp rise up +8 degrees easy during the most active fermentation. Are you using a seconday conditioner or just the primary? If you are using a secondary, you can rack after one week if not hold it in there for a little while longer. I try to let my wort ferment in the primary for one week then condition in the secondary for 2 to 3 weeks...

BTW, I have had kreusen formation and active fermentation as quick as 4 hours after fermentation with a starter. I've also had it take over 24 hours to kick off..

 

[wstein]

My first batch took almost 36 hours before I noticed the airlock bubbling. Where I keep it stored the temps go from 75 down to 65, depending on the water bath.

 

[Willsellout]

I am using a secondary and plan on racking this to secondary next saturday. Then I will keep it in there for a week or so and then to bottle for at least 2 weeks before the first cap is popped.

Thanks for the replies everyone. Since putting it in the water bath the temp is right around 70 degrees. I should be able to keep it steady in there with a water bath.



Dan