How fast can a batach ferment?

[vayank]

Hi all,

Ive been making beer for years, but recently switched to all grain. Ivbe made 5-6 batches of all grain.

I recently brewed a batch of All-Grain Belgian Strong Golden. I used Wyeast 1388 (strong Belgian Ale yeast). OG was 1.079, 5 days later it was 1.01. Ive never had a batch completely ferment this fast.

Anyone else encounter this? is this more the norm for all grain?

Thanks

 

[drainbamage]

A week or less is possible, especially at higher fermentation temps. However, a FG of 1.01 is really low. I would wonder about a false gravity reading. Were you shooting for something that dry?

 

[broadbill]

1.010 is totally acceptable for a BGSA FG. Most fermentations only take 4-5 days from start and wrap up; especially if you give them a good start with a healthy pitch of yeast.

Did you have temperature control in place? As drainbamage mentioned, elevated temps increase the fermentation rate (as well as throws off-flavors, if high enough).

 

[Newsman]

What was your fermentation temp? Hotter temps can boost the growth of the yeast / speed of alcohol creation. 'Course that can also lead to off flavors. Also, don't forget your yeast needs time to clean up after itself.

 

[pricelessbrewing]

1.01 isn't really that low for a belgian, the candi sugars drive the fg down some.

 

[vayank]

Thanks all.

As far as dryness goes, i was shooting for dry, i mashed at 149 degress. I dont really keep track of my fermentaion temperature, but im assuming mid 70's.

 

[Newsman]

Not familiar with belgian yeasts, but that sounds like it has the potential for some off flavors.

 

[drainbamage]

1.01 isn't really that low for a belgian, the candi sugars drive the fg down some.

Yeah, I suppose you're right. All my Belgians have finished a few points higher than that, but I haven't included Candi sugar in most of them.

 

[vayank]

I did use candi sugar, and forgot to reply to another question. i took readings with two different hydrometers and got the same result.