Fermenting Out!

mackay85 · Feb 9, 2015

Question for everyone: just did an American Ale called West Coast Blaster, from Brewing Classic Styles. After pitching yeast, it fermented out in 2 - 2.5 days.

took a gravity reading and its close to the FG measurement, and it both smells and tastes fine.

My question is, has anyone else experienced this, and if so, what's the best process going forward to hopefully save this batch?

Thanks

Psylocide · Feb 9, 2015

Um... nothing? It's not ruined, it's fermenting out quickly.

HOWEVER, do not go by an FG printed in a book. Their's could've ended up at 1.018, yours could end up at 1.008. Leave it be for about 2 weeks and check it, if the reading is the same as it was today, it's ready to be bottled/kegged.

I post this assuming it's only been fermenting for 2-3 days.

Sammy86 · Feb 9, 2015

Psylocide said:
Um... nothing? It's not ruined, it's fermenting out quickly.

HOWEVER, do not go by an FG printed in a book. Their's could've ended up at 1.018, yours could end up at 1.008. Leave it be for about 2 weeks and check it, if the reading is the same as it was today, it's ready to be bottled/kegged.

I post this assuming it's only been fermenting for 2-3 days.

Completely agree here...you'll want the yeast to finish up and clean up after themselves which could take anywhere from 2-3 weeks.

There is nothing wrong with your beer just keep the lid on it and let it do its thing!

Congrats and Cheers!

eluterio · Feb 9, 2015

Agree with ^^^^^^ all they have said! I just did an apa on Friday and it seems to me by tomorrow it will be done but letting it sit for a few weeks will allow everything to clean up. If you made a starter and pitched directly it no surprised it took off as fast as it did and that's what you want!

flars · Feb 9, 2015

I have just recently brewed two American Pale Ales using WY 1056. Brewers Friend recipe calculator gives a target FG of 1.013. Both pale ales finished at 1.007.

Bobby_M · Feb 9, 2015

Realistically, it means that you let it ferment a little too hot. Using the correct amount of yeast, I don't think you should be getting that much attenuation in 2-3 days. Maybe 5.