Hit my FG in 48 Hours

[bellmtbbq]

Hi, My Honey Pale Ale has pretty much hit it's FG, measured at 1.011 this morning (aiming at 1.010 according to BeerSmith but I was slightly under efficiency) under forty eight hours after pitching. I think I pitched a little too warm with a tiny bit too much yeast and it went crazy for sixteen hours. I used typical British dry yeast which typically is a very fast fermenter which also must be a factor. Do I give it twenty four hours more, then cold crash it for a few days and let it clear up a little before bottling? Hopefully I don't have too much off flavors when I taste it after primary.

Thanks

 

[tally350z]

What was your pitch temp and what temp did you hold during fermentation?

 

[bellmtbbq]

Unfortunately I think I pitched around 84-86 F (I don't have a wort chiller so I was starting to worry about bacteria in fridge) and I held fermentation between 70-74 F.

 

[twistr25]

Certainly not ideal, but also not completely terrible. I would let it sit for two weeks. With it fermenting that fast there could be a lot of byproducts floating around, extra time will allow the yeast to clean up after themselves and will help the beer overall.

 

[Beer-lord]

Definitely go a minimum of 2 weeks preferably under 75 degrees. You can sit the fermenter in a bigger bucket of cold water and add ice or ice packs to try to keep the temperature down.

 

[Panduh]

I also brewed an all grain honey ipa (honey malt plus real honey) and it fermented to FG in about that time as well. I just waited another day bottled it day after that. Doesn't taste weird or anything. Everyone loved it.