So, I might have made an error by stirring in the yeast when I pitched it as well as not properly aerating the wort but ten hours after I added the yeast it started bubbling at a decent rate, about a bubble every second or two. This was on Sat. morning. Today it has slowed down drastically. It's still bubbling at me but only at a rate of a bubble every 15 to 20 seconds. I haven't taken any readings yet, probably going to wait until tomorrow or tuesday, but how fast has any one's brew completely fermented? Am I gonna break a world record?
Speedy Gonzalez Fermentation?
- Thread starter BrosBrew
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It doesn't sound like you made any huge errors. It does sound like you had a very active fermentation. It's not uncommon for a healthy (and/or slightly warm) yeast colony to ferment a beer to completion inside 24 hours. That doesn't mean you should bottle immediately. Let it sit for at least a week, use your hydrometer to be sure that it's done, and consider racking it to another fermenter for clearing. Plan on bottling sometime around the end of the month.
+1 to Yuri_Rage's post.
Don't worry, relax and have a beer (homebrew is better)!
I've seen some fermentations take 3 hours to kick off, and some take 3 days. Some took more than a week to ferment, some took only a 1.5 days.
In either case, even if it stops bubbling, let it sit for at least 1 week after visible signs of fermentation stopped, or until you have reached your FG. I usually wait 1 week
According to a lot of brewers on here (and quoting Palmer), in good brewing conditions having the beer sit on the yeast cake for several weeks won't hurt it.
Cheers,
Awfers
Don't worry, relax and have a beer (homebrew is better)!
I've seen some fermentations take 3 hours to kick off, and some take 3 days. Some took more than a week to ferment, some took only a 1.5 days.
In either case, even if it stops bubbling, let it sit for at least 1 week after visible signs of fermentation stopped, or until you have reached your FG. I usually wait 1 week
According to a lot of brewers on here (and quoting Palmer), in good brewing conditions having the beer sit on the yeast cake for several weeks won't hurt it.
Cheers,
Awfers
I pitched a highly active starter in to a warm batch of Wit a couple of weeks ago (my temp-controlled fridge was full and the wit yeast pkg said it like the warmer range.
Anyhow, the bucket temp was 74F (fermenting closer to 78F-80F I bet) and and the fermentation just RIPPED. There was no "1 second between bubbles", it was constant air blowage.
Finished in 24hrs.
Tasted really nice at bottling; I was surprised and relieved. We'll see how it turns out.
Anyhow, the bucket temp was 74F (fermenting closer to 78F-80F I bet) and and the fermentation just RIPPED. There was no "1 second between bubbles", it was constant air blowage.
Finished in 24hrs.
Tasted really nice at bottling; I was surprised and relieved. We'll see how it turns out.
Weizenheimer
Well-Known Member
I had a batch of blonde ale completely ferment overnight. The hydrometer #'s were right where they needed to be. Now it's in the secondary. I presume I just had happy yeast. Can't wait to try this one, it tasted so good after the hydrometer reading.
BeerPressure
Well-Known Member
just did my first brew and it was bubbling like a madman not even 24 hours after pitching. its stopped bubbling at 5 days later, but im still gonna wait it out for a little longer.
