Fastest start time for beer?

[RealFloopyGuy]

I made an Irish stout kit that I've had sitting around. I used S04. I pitched a tad bit warm (80s) and then went to get my tub to put it in water to keep it cooling. By the time I got around to bringing the tub in, it was bubbling pretty steadily. I'm talking 15-30 minutes. This morning it is going full bore and the water didn't keep up with the yeast. It is almost 80 degrees. I added ice to get it down around 70 and moved it into a room and set the room to 70.

I have never had a fermentation start that fast - is that pretty normal with s04? I usually use s05 when brewing. I didn't even know it was possible for active fermentation to start within an hour?

 

[eadavis80]

I've never had one start even close to that fast and I have pitched various yeasts (I don't think it was with S-04) when I pitched in the mid/upper 70's so not that far off. You'll probably read all kinds of conflicting reports - some saying pitching that high is dangerous and others will say it's better for a strong ferment early rather than not seeing any activity for 3-4 days. Only time will tell if pitching that high was the cause or the yeast strain. In the future though, I'd try to pitch closer to 70. Good luck with the brew! It might have some off flavors, but it might turn out just fine.

 

[Denny]

Pitching at that high a temp will not only speed up fermentation, it will also greatly increase the production of esters and fusels. It has nothing to do with the strain of yeast.

 

[fartinmartin]

My fastest was 2.5 hours with S04

 

[zwiller]

Pitching at that high a temp will not only speed up fermentation, it will also greatly increase the production of esters and fusels. It has nothing to do with the strain of yeast.

+1 Fast does not mean tasty...

Do not be afraid to let wort sit overnight to cool, I do it all the time during the summer months. ALWAYS measure temp and pitch cool.

 

[fartinmartin]

Zwiller, no need for a cooler then ?

 

[OscarBrau]

Most of mine start within 6-12 hours. The exception so far has been an OG 1.100 Imperial Stout that took about 30 hours to show any signs.

 

[kingwood-kid]

Assuming your wort is under 115 degrees and your yeast is alive, fermentation will start when you add the two. It doesn't start when your airlock bubbles or you can see a krausen or whatever. I also don't know why you'd care if it "starts" immediately or in a few days, given that it's probably at least a month until you can drink it. I don't bottle because it's been exactly X days since my airlock bubbled, but because the beer is ready and I'm not at work that day.

 

[zwiller]

I suppose you could do a no chill, but I am too chicken to do it martin. In the summer I chill with my IC to about 80F, put the carboy in a fridge set to 50F and let it sit overnight and in the am I am at low 60's for an ale. Pull it out of the fridge and keep it basement temps (66F-ish) for the reminder of ferment.

Takes some trial and error. Probably just needs a few hours @ 30F (overnight for lagers) and lot longer than you'd suspect putting in a cool basement: which is why I say measure it. Back in the day I never measured pitch temp and kept the t-stat to the fermentation temp and assumed it would cool overnight to the exact pitch temp. I measured it a few times and was blown away how high it still was. Same technique applies to swamp coolers, tubs with ice, etc...

 

[RealFloopyGuy]

I do no chill most of the time. I just leave it in the brew pot overnight with Aluminum foil/plastic wrap over it. I iced this one in the sink, so it was cooled most of the way down by the time I was going to bed, so I figured I'd just pitch. It was cooled to 70 within half an hour of pitching time.

King, I don't worry about things like that either usually. I just thought it was crazy that it started putting air out of the blow off tube that fast. Heck, I wish every yeast started that fast.

Anywho, I am holding at 70 and I will just leave it in my room all night. I keep it about 68 in there The rest of the house I let go to 80 at night. I regularly brew cider at those temps and never had an issue but that is mostly Montrachet which is good out to 95 degrees.

The sad part is I actually built a small(walk in closet size) independently A/Ced room for brewing, but I filled it full of junk during a time when I was more into one of my other hobbies. :X I'll clean it out shortly to start using it again.

It wasn't intentional to have fermentation start at that high of a level and I had it down before I went to bed. I'm guessing it spent about 4-5 hours out of it's range. It isn't like it matters to me whether it takes 3 weeks or 4 weeks to brew. I have plenty to drink as it is. I just thought it was odd that I got active fermentation and bubbling so fast.