Generally Fast Yeasts?

[guinsu]

I might have to pump out one or two batches in late May with less than a week to work with, I'm looking for yeast that in general can ferment a 3-5% beer and be kegged up in that time period. I will have time to make starters. I am not sure if I will have temp control so the yeast may need to be heat tolerant (70-75F). Obviously Saison comes to mind and that will prob be one. What else might work, Belgian Witbier or anything else in that group? Is there anything I could make an English or American bitter with?

 

[Reno_eNVy]

Nottingham is typically an "aggressive" and fast fermenter. That would work well with a bitter.

 

[camelcarlson]

I have been having incredibly fast fermentation lately with 1056, at around 68 F. This yeast brought a SNPA clone from OG 1.058 to 1.0004 in one week...

 

[guinsu]

It seems to take me 10 days to get 1056 to fully finish, even though the krausen drops around day 3-5.

 

[kanzimonson]

I get my 1.060 and under beers in the keg in 6-10 days with English ale yeast (1968). That's including time to clear.

It benefits with some aging, but you can definitely be ready in that time. I especially recommend ramping the temp up as fermentation proceeds. This will help to finish quickly and reduce diacetyl (common problem with this yeast).

Ferment for 5 days, crash cool for 1, force carb and rest for 1 day, done. (Of course, if it's not ready, don't rush it, but you should be good).

 

[guinsu]

I feel like I have had a bit too much fruity/green apple flavor with English Ale, especially when I try to rush it out quick. Maybe I am not ramping up the temp enough as it conditions

 

[kanzimonson]

I forgot to mention I usually pitch it at 62 when I want to avoid big esters. Once I see nice signs of fermentation I'll slowly bring it to 68 until the krausen begins to fall. Then up to 72ish.

 

[indigi]

I don't even know if the Wyeast French Saison strain would be done fermenting in a week, let alone quickly enough to rack to a keg and carb. Same with a wit. Your best bet is to go with Notty and do some bitters, a brown, or a dry stout. Properly rehydrate and pitch a whole pack into something with an OG around 1.040-1.045 and it'll be done fermenting within four days, crash cool, rack on day 6 to force carb.

 

[Beer_Guy]

Wlp007


Pitch at 60* and before it can rise above 68* it will be done. (On brews with 5% or less ABV.)

 

[o4_srt]

I've read that safale us-05 is pretty quick too. Plus, being a dry yeast, it's about half the price, and no starter required

 

[beergolf]

us-05 works pretty fast for me.

Not sure qbout the temp thing.

Use a swamp cooler to keep the ferment temp in the mid 60's and you should be good.

 

[Ravenshead]

US-05, WLP 001, Wyeast 1056--Same strain (AKA "Chico"). It's a great yeast for a fast beer (10 to 14 days assuming forced carb). It's very hungry and very clean so you don't absolutely have to age a regular sized beer (<1060) in a pinch. That being said, it's still better to give it three weeks if you can.

 

[Yooper]

so4 is lightning fast, and leaves a clear beer. The only issue is it can be estery at temperatures above 68 degrees. If you can ferment at 62-64, then s04 is my "go to" yeast. It really clears the beer quickly, and many of my fermentations are over in 36 hours.

 

[trigger]

I second what Yooper said about s-04 if you can keep the temps under 65 F. Also, nobody here has mentioned wy 1010, their american wheat yeast. It's really clean, and if you make a starter it'll be done in about 4 or 5 days on a 1.050ish wort. Best part is, you won't get knocked for serving cloudy beer if it's a wheat! I've found that above 70 1010 puts off some interesting esters that are actually nice, kind of an mango thing, somewhere between tropical and pear. They go well with light C-hops, or get covered by a good round of dry-hopping.

 

[Ravenshead]

so4 is lightning fast, and leaves a clear beer. The only issue is it can be estery at temperatures above 68 degrees. If you can ferment at 62-64, then s04 is my "go to" yeast. It really clears the beer quickly, and many of my fermentations are over in 36 hours.

Just out of curiosity, do you ever force carb and serve after 36 hrs or is that just when you see fermentation end?

 

[rambler]

One more to the pile- wlp002 finished my 1.055 in day at 66* and is already clear (5 days total)

 

[guinsu]

Some good suggestions, especially with some of the dry yeasts or american wheat. I've always one the English ale yeast around 66-68 because that was the recommendation in Brewing Classic Styles, then I didn't like the ester profile. So I guess I will ferment lower next time.

I've actually had Belgian Saison finish primary in about 18 hours when I held the temp at 90F. I didn't keg for a week and a half later.

I'll look at at least setting up a swamp cooler because all of my chest freezers are going to be otherwise occupied for the next month and a half.

 

[ntempleton]

so4 is lightning fast, and leaves a clear beer. The only issue is it can be estery at temperatures above 68 degrees. If you can ferment at 62-64, then s04 is my "go to" yeast. It really clears the beer quickly, and many of my fermentations are over in 36 hours.

Yooper said exactly what I was going to say. I have noticed a touch of DMS in the last batches of S-04 beer that were fermented at 62-64. I'm trying 66 on my latest batch. It has become my goto yeast.

 

[Yooper]

Just out of curiosity, do you ever force carb and serve after 36 hrs or is that just when you see fermentation end?

No, I've never served a beer that fast. I'll do it pretty quickly, but not that quickly!

 

[Ravenshead]

That's what I figured. The best I've done is ten days grain to glass. A man can dream though.

 

[ScrewyBrewer]

I've been using White Labs WLP005 - British Ale Yeast™ at 68F and it's pretty fast, but it likes a little rousing to get the krausen building up. I found it to be a furious fermenter

once it takes off.