fermentation time and gravity reading questions

[pgermy]

I've been brewing for the past 8 months and I've followed the standard 2 weeks fermenting then bottling.... I've noticed from reading this forum that many people experience extremely fast fermentation times ( 1-2 days). If and when this occurs and gravity readings confirm this, is it okay to fast track the beer to the next step, whether dry hop or bottle? Does extra time in the fermenter help? I mainly brew IPA's. I'm just trying to dial in my schedule. Thanks ya'll

 

[day_trippr]

"1-2 days"? Where'd you read that?
I'd be leery of anything that reaches FG that quickly - except for a starter, or maybe tiny batches.

How about 4-5 days to reach FG, then a few days at warmer temperatures for "clean-up"? Nearly all of my batches fit that schedule, with the outliers being rather large beers...

Cheers!

 

[ChelisHubby]

I would stay at your current schedule as long as you bottle, when you keg then if the yeast is not completely done you don't have explosions.

 

[kh54s10]

I think that when you see someone stating 1-2 days for fermentation they are talking of the visible action. I doubt it was truly finished and at FG. Most often those are when someone allowed the fermentation temperature to get too high. Yeast love warm temperatures, the beer does not. High temps could lead to off flavors.

You can speed things up but not by that much.

 

[eadavis80]

I think the fastest I have ever gone from kettle to bottling was two weeks and that was with a low gravity wheat beer where clarity didn't matter. Otherwise, I usually have at least three weeks - whether all 3 be in primary or if it's a week in primary or so and then the rest in secondary (depending on the beer). I'd NEVER bottle three days after brewing. To me, that's just ASKING for bottle bombs.