Fast Yeast

[Lynxpilot]

Brewed a double batch of NB's Caribou Slobber a few days ago and the yeast was Lalbrew Windsor, which I knew from another post on the forum here was a really fast yeast. It was quite active for about 36 hours and flatlined after that (according to the Tilt). Shows as 4.33% ABV which is close to what was expected. There's been no change for two days now. The recipe kit calls for 1 - 2 weeks primary and 1- 2 weeks secondary. I have no intention of racking out to a secondary because I have a stainless conical fermenter and I can dump trub. If gravity is rock solid like that, do I need to keep going accordingnto the recipe kit or can I just bottle it now?

 

[Miraculix]

I've read that people experience something like a stall for a week or so but the Windsor slooooooowly keeps on creeping forward during that time. I'd wait three weeks in primary.

 

[Lynxpilot]

@Miraculix thank you

 

[jrgtr42]

I would give it at least another few days to a week to make sure it's stable. I don't know 3 weeks at this point is necessary, but I would not rush to get it out.
What was the fermentation temps? And what is the recommended yeast for that recipe? OG and FG?
Aside from the fact that most instructions haven't been updated in 30-odd years, they tend to be identical for every style, whether or not the timeframes are appropriate or not.

 

[Miraculix]

I would give it at least another few days to a week to make sure it's stable. I don't know 3 weeks at this point is necessary, but I would not rush to get it out.
What was the fermentation temps? And what is the recommended yeast for that recipe? OG and FG?
Aside from the fact that most instructions haven't been updated in 30-odd years, they tend to be identical for every style, whether or not the timeframes are appropriate or not.

There are just very few strains that I'd leave in there for three weeks most of them are diastatic and then there is also Windsor...

 

[jrgtr42]

There are just very few strains that I'd leave in there for three weeks most of them are diastatic and then there is also Windsor...

My typical ferementations are 3 weeks. I seem to get better results than bringing it down to 2. I've experimented on and off as long as I've been brewing, and I just don't seem to get as good results with the shorter schedule. YMMV.

 

[Miraculix]

My typical ferementations are 3 weeks. I seem to get better results than bringing it down to 2. I've experimented on and off as long as I've been brewing, and I just don't seem to get as good results with the shorter schedule. YMMV.

I certainly see no harm in keeping it in primary for three weeks in general, as long as the fermenter stays airtight.

Most of the time I brew a bit too late, when storage is already fairly low, so I have to get the liquid gold flowing again asap

 

[hotbeer]

It doesn't take long for the yeast to get your wort turned into beer with the expected ABV. What does take a while is for the yeast to clean up the beer. So if you don't want to bottle a murky looking brew or take extra steps to make it clear, then just be more patient and give it a couple more weeks.

I frequently am four weeks in the fermenter. And the batch I let go for six weeks was my best batch yet, IMO. I favor letting it stay in the primary unless you are going to go for really long terms on the order of several months.

 

[Lynxpilot]

I would give it at least another few days to a week to make sure it's stable. I don't know 3 weeks at this point is necessary, but I would not rush to get it out.
What was the fermentation temps? And what is the recommended yeast for that recipe? OG and FG?
Aside from the fact that most instructions haven't been updated in 30-odd years, they tend to be identical for every style, whether or not the timeframes are appropriate or not.

Fermentation was at 67F plus or minus 1. NB recipe kit came with Windsor. I wanted dry yeast because of hot weather and exposure during shipping. OG was 1.051, exactly as shows on the instruction sheet.