Done after 3 days?

[Zwan05]

Im currently making AHS Summer Crisp IPA liquid exact with the recommended dry yeast. I had a really intense fermentation for the first 2 days (had to jimmy a blow over) it was going insane. Now there is no bubbling. My question is if its reached the target FG is it ok to transfer to the 2ndary this soon? the recipe only suggests a minimum of 10 days all together anyways(5-7 in primary 5-7 in secondary)

 

[kellynm]

Take hydrometer readings for three days. If they are all the same, transfer to secondary. Many on this site don't even use secondaries... just primary ferm. for 3 weeks...

 

[BendBrewer]

The yeast still have some clean up work to do after fermentation is complete. You want to let them finish their job. Why do you want to use a 'secondary'?

 

[Yooper]

I've had beers ferment out overnight before. That doesn't mean it's done, though! Even after the bulk of active fermentation is over, the yeast will continue to finish up more slowly. In addition, the yeast will go back and digest their own waste products (like diacetyl) when fermentable sugars are gone. So give it the full week as instructed before transferring. As was mentioned, some of us don't even transfer any more but that is a new topic!

One thing I'd like to mention is that an explosive fermentation like that sometimes gets a bit "hot". If you pitch the yeast too warm, for example, and keep the beer in a warm area, the temperature inside the fermenter can get out of control. It's sometimes up to 10 degrees above ambient temperature! So, in a 72 degree room, the beer can be over 80 degrees! If you have a stick-on thermometer on the outside of the fermenter, that's helpful to monitor the actual fermentation temperature. I have a feeling that your beer got a bit too hot, and that's why it was so explosive.

 

[Zwan05]

just for clarity, also id like to get another brew in the bucket so this will allow for closer batches.

 

[Zwan05]

Yooper, that is no doubt the reason, here in buffalo our weather is a bit crazy... Yesterday it was about 80 degrees and to day it has dropped to about 55. As to what that will do to the beer who knows.

 

[kellynm]

Take your time... don't rush... two batches rushed thru fermentation aren't going to be all that tasty... RDWHAHB!

 

[Yooper]

Yooper, that is no doubt the reason, here in buffalo our weather is a bit crazy... Yesterday it was about 80 degrees and to day it has dropped to about 55. As to what that will do to the beer who knows.

One thing that might help is to put the fermenter in a cooler or bin, and give it a water bath. That helps keep the temperature stable, and it won't fluctuate as much since the water would help insulate it. Also, when it gets hot, you can add a frozen water bottle to the waterbath to bring the temperature down- trust me, it'll only get harder in the summer!

Ideally, the temperature of the fermenting beer would be no higher than 68 degrees, so that's what I have to do in the summer often, even here in a cold climate!

 

[smizak]

Yooper, that is no doubt the reason, here in buffalo our weather is a bit crazy... Yesterday it was about 80 degrees and to day it has dropped to about 55. As to what that will do to the beer who knows.

Buffalo represent! Hopefully your beer didn't blow away today, holy hell........

Seriously look into some kind of temperature control, particularly early on in the ferment. If you're brewing a kit, ignore the instruction that tells you to pitch when the wort gets below 80F. You'll have much better beer if you pitch a couple of degrees below your target fermentation temperature, low to mid 60's for an ale. Try to keep your fermenter around 68F-70F

 

[socalboomer]

Thank goodness for this thread. I have been reading the faq's and such and nothing about QUICK fermentation. . .

I checked gravity today and it's on the money. I mean, bang on.

but I should still wait the 7 days before transfer? (I'm traditionalist. . . it's the way I brewed with my buddy so I'll stick with it. some things I'll change, but I like secondary. )

Thanks!

 

[jaycount]

I would wait the 7 days (and check FG a couple days in a row) before transferring. Even though fermentation is done you might as well let the yeast do their work. They can do alot of cleanup and settle before you transfer.