Not enough yeast?

[MWM]

Brewed my first partial mash this weekend. Here is the recipe for a NEIPA I used:

Partial Mash

Flaked oats 1 lb
Flaked wheat 1 lb
Carapils malt 8 oz
Wheat malt 8 oz
Honey malt 8 oz

This seemed to go pretty well.



Extract

Ultra lite DME 6 pounds
Pilsen LME 3 pounds

Yeast

Wyeast 1318 London Ale III 100 billion cell smack pack.

Fermentation was quick and pretty aggressive. Fermented 5 gallons in a 6.5 carboy. Had star San bubbles from the airlock within 24 hours. There appears to be some krausen in the airlock as well. Temperature strip on side of fermenter read 75.

It’s about 32 hours later and the bubbling from the airlock has decreased significantly but it’s still bubbling. Temperature reads 68. Room temp hasn’t changed throughout fermentation.

Depending on which thread on which forum I read, I’ve under-pitched the yeast. Smack pack worked well. Was inflated after 3 hours at room temp.

OG was dead on 1.8.

Did I use enough yeast? If not, could a vigorous fermentation make up for it?

Thanks all.

Cheers!

 

[day_trippr]

Either you're making pancake syrup, or I'm betting the OG was actually 1.080
Activity in under 24 hours tends to refute an underpitch proposal, and if you ran that yeast at 75°F wort temperature it probably chomped through most of the fermentables already.

Let it ride...

Cheers!

 

[MWM]

Took my first hydrometer reading today (Day 6). 1.028 - there is still a thick krausen on top. I calculate that at about 63% attenuation. My yeast strain is 71 - 75 so I think I’ve got a little more time to go.

According to Beersmith, my OG should have been 1.076. I’m thinking the partial mash I did may have upped the OG up to 1.08.

Since my estimated FG with an original OG of 1.076 was 1.021, I am assuming my target OG is somewhere around 1.025.

Going to leave it in the primary for a couple of more days and then take another reading and possibly transfer to secondary. I know all about the debate about secondaries but I going to use one, mainly because I bought a Big Mouth Bubbler and I can watch the beer as it conditions. Plan is to dry hop for seven days in secondary and then bottle.


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[Sparkncode]

You obviously got good fermentation but you may have got lucky with a very fresh pack of yeast. Its worth playing with the yeast pitch calculators in beersmith to see if you need a starter and how big etc.