Quick fermentation?

[Karbursak]

So I brewed my first IPA on march 5th (my first anything to be honest)
It looks like this

5 gallon brew
10lbs 2 row
1lb marris otter
1lb crystal malt 75
Mashed at 151 F
Hopped 1oz at 60,45,30,15, and flameout
OG was recorded at 1.055
Pitched the yeast at 80F
After 12 hours it started to create head and bubble out the airlock. Day two the head was about an inch high as well as day three and lots of airlock bubbles. The morning of day 4 head was all gone and in started to wonder and google and I read all about stuck fermentations... I recorded a SG of 1.01 (this was my target)... so this means everything went well?

 

[archthered]

Yes, sounds like it went fine. Just a note on terminology, during fermentation what you have forming your beer is called krausen, it's dead yeast, protein, live yeast, and hop gunk. It's quite unpleasant, unlike beer foam, i.e. head, which is creamy and pleasant, just FYI. Welcome to the club.

 

[A.O. Blitz]

I believe the majority of fermentation is done after about 3 days. Especially if you kept the fermentation temperature near 80.

 

[singybrue]

I believe the majority of fermentation is done after about 3 days. Especially if you kept the fermentation temperature near 80.

And if you did, don't do that next time. 80 is too hot.
Depending on the yeast and/or beer style, mid to upper 60's is where you want to be most of the time.
It's better to pitch at a little lower temp, and let the temp rise naturally into the desired range. The yeast will generate heat as it ferments.
There are many methods of fermentation temp control that you can learn about with a quick search.
The easiest may be placing the fermenter in a large tub of water and adding ice packs as needed.

 

[kh54s10]

Yes, as singybrue stated 80 degrees will make fermentation fast. But you could get a lot of off flavors fermenting that warm. Fermentation creates heat so if you are fermenting in a 70 degree room your wort temperature could go to 80. Look up each yeast you use and find the optimum temperature range for that yeast. Then in most cases try to stay at the middle or slightly lower all throughout the fermentation.

Look into different methods of temperature control and find one that works for you. It will make your beer better.

I moved to Florida recently. A couple weeks ago the daytime temperatures were in the low 80s. I tried a swamp cooler and couldn't feed it ice bottles fast enough to control the temperature so out to Home Depot to buy a 5.2 cubic foot chest freezer. I already had an Inkbird temperature controller so now the swamp cooler will revert to a storage container.

 

[65C]

looks great - but my advice is to not rush - let it sit for a week or two at least before doing anything with it

what hops did you use at 60,45 etc. - that sounds like quite a lot of it's high alpha acid

also I wouldn't have thought that amount of Maris would add much - was that in a recipe somewhere?

 

[Bubbles2]

To make good beer you need a few cases of beer in advance so you do not rush your 1st batch and end up with 'meh' beer. The longer it sits on the "cake" the better the taste of your grains used. Hops if dry hopping can have an adverse affect during that "wait time". Welcome to the rabbit hole.