FAST fermentation

[kevinb]

I brewed a brown ale just a couple days ago. It should about 4% alcohol and is a 2.5 gallon batch. I used Wyeast 1089 and kept the carboy at about 68°. It took off quick after pitching and I had a very vigorius fermneation for a couple days. After about 48 hours, the Krausen has already dropped and the fermenation seems to have slowed significantly. It is possible that it fermented that fast? I know I can measure the SG, but it is a pain to sanitize and I don't like taking extra samples at the risk of infection.

 

[Horseballs]

It is quite possible that it is finished this quickly. Low gravity, British yeast strain, warm temperature is a pretty good formula for turning beers over fast. I like to say that they "rock out and floc out." Of course, just because it is done fermenting doesn't necessarily mean it is ready to package and consume. Even with my milds and bitters I like to give about a week in the fermenter and package around day 8-10. Flavors meld and the beer matures. It depends on your system.

 

[Cyclman]

+1 on waiting either way, I'd give it 3 weeks in primary to smooth out.

 

[randmc]

I just posted in another thread about this. I split a 10 gallon batch of AG wheat between two car boys and pitched a Munich strain in one and a Saison in the other. The Munich took off lightning quick and finished fast the Saison is still chugging along. It has been about 3 1/2 days I plan on giving them both 11 days in primary then into the bottles.

 

[kevinb]

Thanks. I will definately wait before I bottle etc. I just wanted to confirm that it likely fermented vs stalling.

 

[eastoak]

Thanks. I will definately wait before I bottle etc. I just wanted to confirm that it likely fermented vs stalling.

you can confirm that it's done by taking gravity readings otherwise it's just guessing.