Has it just been my experience that dry yeast takes off like gangbusters and finishes most of primary fermentation in 36 to 48 hours? I brewed Friday night and by Saturday morning the airlock was chugging away like there was no tomorrow. Now this morning it is down to about 1 bubble every 90 seconds or so.
dry yeast like gangbusters
- Thread starter myersn024
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Dry yeasts have high cells counts and have been selected for fast, clean ferments. Since they also ferment well at slightly higher temperatures, 48-72 hour ferments are normal. My shortest ferment was 18 hours for a OG of 1.052.
