Is this normal?

[Painter]

For my most recent brew I used Wyeast 3711. My SG was 1.06 and it fermented furiously for two days, then stopped. I thought that maybe I had a stuck fermentation, but when I measured the gravity, it was 1.012, which was pretty much my target.

I don't think that I have ever had such a fast ferment. Was this a fluke, or did I just somehow manage to do everythiing right for once?

 

[Yooper]

That can be pretty typical, especially if it was a warm temperature fermentation. I've had a couple ferment out overnight, but most are 3-5 days if the temperature is kept in the low/mid 60s.

 

[mongoose33]

I'd let it sit on the yeast for a few days more and let it clean up after itself, maybe raise the temp a bit.

 

[berndawg84]

What temp are you fermenting at? I recently used the 3711 and after 3 weeks it went down to 1.006 gravity. Your experience is normal. 3711 is a beast at fermenting.

 

[kh54s10]

Yes that sound normal.

The warmer, the faster, usually. But not necessarily for the better. Control your fermentation temperatures to get better beer.

 

[Smellyglove]

If that rapid change of SG was due to high temperature I'd turn up the temperature to a few degrees over where it wasinside the fermentor during the most volatile stage during fermentation. If rapid fermentation is due to too warm wort, then you'll end up with a lot of byproducts which will need to be cleaned up later. This might take a longer time than comparing to a controlled fermentation since the yeast just went to town and then crashed on the sofa at home, they might have gotten tired..

 

[chickypad]

As someone mentioned 3711 is a bit of a beast. 1.012 may have been your target but I can almost guarantee the yeast isn't done yet. I've always had it finish single digits with beers up to 1.070 or so, sometimes in in the 1.002 range. I'd be sure it's done before packaging, especially if bottling.