Overpitching of yeast and higher fermentation temps.

[tehsumo]

I just brewed a 2nd batch of a nut brown ale, and I took the tip from a home brewing blog to add the wort on top of the old yeast and it would be just as good for a few times. When I racked the first batch the secondary I just added the new cooled wort on top of the yeast. I must have a issue with the thermometer being off as I read the wort to be at 72 degrees and when it was added the sticker thermometer read well over 80.

Fermentation started off quickly (less than an hour after) and bubbled very very violently. When I came home from work the fermentation has stopped.

First off will this lead to an drier beer with more ester flavors from the heat, and could fermentation possibly be done after one day?

 

[MalFet]

With that degree of over pitching and over temp, fermentation can definitely be done in a day. It's not really a desirable thing though. Expect a lot of hot, fumey alcohols, and don't be surprised if it gives you a headache drinking it. Then again, maybe it will be great! Fermentation is weird and magical.