I brewed a 5 gallon batch of Saccharomyces' All Grain Irish Red today. I hit my mash in/mash out temps perfect and my OG was spot on (1.051). I used a starter of washed US-05 from a Wheat batch I did a couple weeks ago (The starter was very active while on the stir plate). My problem is, I pitched my yeast at 10:30 P.M. and by 12:00 A.M. my airlock was already bubbling once every 30 seconds. My temps are Ambient: 63*F, Wort: 68*. 1) Does anyone have a guess as to why my fermentation started in an hour and a half? 2) What issues (if any) will this quick fermentation cause?
Fermentation Started Too Fast..
- Thread starter Ryan1003
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Welcome to the world of US-05......I have been using it exclusively for my last 9 batches. I love the way it gets in there and gets the job done. All of my beers have tasted great. Typically am fermented out in 3-4 days on beers below .058 sg. and then I transfer to a secondary for about a week to clear out the beer. I have been harvesting the yeast from previous batches and usually pitch a slurry of about 600ml. I have airlock action in less than 4 hrs. I am currently brewing a Scotch Wee Heavy with an OG of .078 the Fermentis chewed through that in less than 6 days. I am going to let it set in the primary a little longer due to work schedule versus brewing schedule.
GW
GW
spatown
Member
I'm new to home brewing but I experienced the same thing with US-05 and US-04. I just pitched the dry yeast on top of my cooled wort and had action in the airlock in under 4-5 hours. It's now 7 days later and there is still some action in the airlock although it's now one bubble every minute or two.
1) while its possible that was fermentation since it was S-05, chances are the bubbling was due to settling and not actual fermentation. remember bubbling is not a clear sign of fermentation activity, many things can cause it.
2) no issues
2) no issues
