Damn, that was fast!

[allanmac00]

I brewed up a saison on Sunday and, per the recipe instructions, set the ferment temp at 82F. I even used an aquarium heater/water bath method to ensure accurate temps. I also made a 2L starter.

When I checked it on Monday morning, it looked like it had already gone through it's fermentation climax (krausen residue all over the celing of the carboy) and it was still fermenting. Yet when I came home from work on Monday, it looked like it was finished. No bubbling, no krausen, nothing.

I know I know, check the hydrometer. And I am an intermediate brewer, so I've heard a lot of different theories and suggestions. But I've never had a full ferment in 24 hours. Is this even possible? Would there be any downside to this? Or is this a sign that maybe it didnt ferment out all the way?

 

[halite]

I have had a full ferment in two days, but never one. I would guess that the high fermentation temp coupled with the starter led to a very rapid initial fermentation. However I would say that secondary fermentation is now taking place. Not sure if it would have been able to chew through all that sugar in 24 hours, however I suppose it would be possible (depending on the health and cell count of the yeast), but take a hydro reading to make sure.

 

[bknifefight]

You will want your saison to finish as dry as possible. It may be an acceptable gravity for a normal beer but I doubt it is as finished as it could be. But then again, without a SG reading there is no way to tell!

 

[bmsteele]

That's what she said?

Give us your SG digits.

 

[allanmac00]

That's what she said?

Give us your SG digits.

Will do, as soon as I get home.

If it is in fact finished, should I continue a secondary at the same temps? I want to leat it sit for a few more weeks either way. Should temp stay the same?

 

[wonderbread23]

Are you using Wyeast 3724? My krausen dropped after 24 hours, but was at like 1.030. This yeast is very fickle and needs to be roused, heated, and given time so that it will dry out and hit a proper FG.

 

[allanmac00]

Are you using Wyeast 3724? My krausen dropped after 24 hours, but was at like 1.030. This yeast is very fickle and needs to be roused, heated, and given time so that it will dry out and hit a proper FG.

No, I'm using the White Labs Saison Yeast -- WLP565

 

[jessup]

No, I'm using the White Labs Saison Yeast -- WLP565

i used the same yeast and also had the majority of fermenation done w/in 24 hours too. w/ a starter i had a huge blowoff in 12 hours fermenting ~ 80*. the krausen dropped really quick, after another 12 hours, but there's still action in the primary after a week. dont be fooled by the dropped krausen, let it go a little longer. my OG was 1.052 and i haven't checked it, but i'm sure it's in the teens. i'm probably gonna bottle after only 2 weeks to get some good low gravity session beer in my rotation for july 4th.

 

[BoogieBrandBooze]

No, I'm using the White Labs Saison Yeast -- WLP565

I just bottled a Saison using this yeast as well. I started fermentation low (68) and ramped up to 82 over the course of a week. It started out well at 68 but the krausen did start falling after a two or three days until I hit the 80's. It took off again for another full week. Even so, my FG after 3+ weeks was about 1.013, not as dry as I'd like it to be but that seems to be an issue with this particular yeast. The Wyeast version I've heard attenuates better. And there's also White Labs 566 which is supposed to attenuate much better than 565 but that's seasonal so it's not available until July...

 

[wonderbread23]

No, I'm using the White Labs Saison Yeast -- WLP565

Its essentially the same as the Wyeast strain. They both are supposedly the Dupont strain.