quick fermentation

[tangles]

hi everyone i am new to home brewing, i just put down my second brew( first one worked ok) and the fermentation was completed in two days, will this affect the taste of the beer, i have bottled it anyway. the weather was pretty warm at the time, but it did not get outside of the right temp range. what can i do to stop this from happening, the bre is kept in the coolest part of my house. any help would be greta.

Cheers

 

[Denny's Evil Concoctions]

Did you bottle right away or did you wait for a few days first? It will often drop a few points after a week in the carboy. I wouldn't bottle till it's been sitting for at least a week.

 

[tangles]

i bottled it straight away. at appeared to have completely finished brewing, when it was bubbling, it was doing so at a very rapid rate. will leaving for e few days after it has fermented increase the risk of infection. and will the fast fermentation affect the taste?

Cheers

 

[Orfy]

It's always advisable to leave it 5-7 days in primary regardless.
If it is bottled too early and ir's still fermenting and you add priming sugar there is a real danger that the build up of pressure could shatter the bottles.

Leaving it after fermentation is desirable, a blanket of CO2 peotects it and if you have it under airlock (disirable in primary, a must in secondary) nothing will get in anyway.

 

[tangles]

yeah i had the airlock on it, i might make sure that i leave the next batch in the primary for longer. i used plastic PET bottles with this brew cause i didnt have enough glass bottles saved up, so hopefully they wont explode if it was a bit green still. Any way, i will keep trying, like they say there is no such thing as a bad beer, just some are better than others!

 

[Orfy]

If they feel like they are building up to much pressure you can chill them to halt the yeast or carefully vent them.

I hope they turn out well for you,

 

[Denny's Evil Concoctions]

PET can hold a LOT of pressure, but you may have the chill the crap out of them in order to open them with out foaming like crazy. If they seem over pressured, then chill really cold then pour into a pitcher and let the foam subside then pour into glass. If it's to cold for your beer style then just let it warm up a bit after pouring into a pitcher.

Leave your beer at least 5-7 days before bottling.

Also, depending on your patience level, you may find that the first few beers aren't to over carbenated, but 2-3 weeks later they foam when opened. Then again you may be fine. Some fermentations do happen really fast. But usually the yeast needs some time to convert certain byproducts into something more flavorful. Blah blah..