Fermenting Question

[timm747]

Hey guys, I brewed an all grain IPA this past weekend. When I pitched the yeast I dropped the cap to the airlock on top. I used a sanitized mash paddle to get the cap out but didn't clean the yeast off of the cap. Fermentation started 24 hours later very aggressively. Now, 3 days later it has stopped.

Is it possible that I didn't pitch enough yeast since the cap fell into it and some was stuck to it? When I pitched I sprinkled it around the entire top, not just in one place.

Thanks.

Tim

 

[Tinga]

what are you using to tell the fermentation has stopped? have you reached your final gravity?

it is possible that it is done after 3 days.

 

[timm747]

I haven't taken any readings yet, only because I think its too soon and will probably wait 5 or so more days. I have just never had one ferment as aggressive as this one did and then stop 3 days later.

 

[Drunkenfool]

If u r using a bucket they leak like a sieve. If you had strong fermentation in 24 hrs it sounds like you did fine there. Rule #1 trust your hydrometer.

 

[Hang Glider]

3 days? entirely possible. What was your fermentation temperature? too warm will surely speed up the yeast (as well as give you some off flavors).

best bet now is to let it sit 2-3 more weeks to condition.

As far as the amount of yeast - it multiplies into many billions, so that amount stuck to the cap was insignificant.