This isn't exactly true if you take into account pitching of the proper yeast cell count for the desired beer. My 1.092 888 RIS fermented out in 3 and a half days. It's been my highest gravity to date and the quickest ferment.malkore said:high gravity beers take longer to ferment, period. yeast is yeast, and the more sugar it has to convert, the longer it takes. as alcohol levels increase, fermentation also slows.
3 weeks a long time for 1.072 though. How well did you aerate the wort prior to pitching? add any yeast nutrient?? what temperature is the fermenter at? what's the gravity right now??
9/9 said:I am about to brew a recipe with an estimated OG of 1.068. Should a single pack of rehydrated Nottinghams be okay?
We should mention dextrins here, too. This more applies to all-grain, but a high OG beer with a lot of dextrins won't necessarily yield more alcohol. High OG w/ normal or low anticipated FG = more fermentables = higher alcohol.maltMonkey said:high gravity = more fermentable sugars = higher alcohol content