4 Day Ferment?

[Back Yard Brewer]

Attempted my 3rd AG on Saturday, Speckled Hen recipe I found on the forum. I inoculated the wort Saturday evening with a 1968 London ESB not the one I wanted but its what I had on hand. SG was 1053. Sunday morning a nice krausen had formed and by late Tuesday it had dissapeared. The temp was not ideal, around the 24 degree's. Took a sample into the work lab Wednesday. A few live yeast were present, ran a sample through the alcholiser and it came up at 5.1% Beer taste fine, looks fine and has a nice clear amber colour. I have never had a ferment finish this quick. Has anyone ever had this happen? I have now got it CC and have dry hopped.

 

[QldKev]

At 24C 4 days sounds about right. If you're CC'ing at room temp no problems, but if keeping it cold I would have left it a bit longer.

 

[Back Yard Brewer]

At 24C 4 days sounds about right. If you're CC'ing at room temp no problems, but if keeping it cold I would have left it a bit longer.

I was going to say CC in the fridge but I thought that would have been to obvious. I have not tried to CC at room temp.

BYB

 

[Fents]

BYB im up to about my 6th AG. I had exactly the same thig happen this week.

Brewed an APA

47% JW Pils
47% JW Ale
6 % Caramalt

OG was 1.052
SG was 1.011

All in 3/or4 days. Brewd Sun, didnt pitch yeast till Mon and finished fermenting Wednesday / Thursday..The reason for the wed/thur is i like to make sure its the same readin 2 days.

US 56 yeast at about 24-25c

Its still in the fermenter im gonna leave it till tommorow (FRI) just in case.

EZ

Fents

 

[Aaron]

Three to four days is pretty standard for a ordinary size ale. I would be worried with a ferment too much longer than seven days with a normal size ale and a typical ale yeast.

 

[QldKev]

You will find many on here still CC at room temp, due to space limitiations in the fridge/freezer.

 

[lucas]

it's not really CC if it's not cold, is it? cold conditioning... at room temp its just conditioning

 

[Back Yard Brewer]

it's not really CC if it's not cold, is it? cold conditioning... at room temp its just conditioning

Thats the point I was steering towards, but I didn't want to insult anyone intelligence. Thanks lucas

 

[brendanos]

So true...


Brewed two batches Sunday afternoon, both 20L of OG 1.054 pitched into both in the wee hours of Monday morning, fermented both around 18-20C, one with S04 and one with S05 (US56), the S04 had finished fermenting when I checked up on them Wednesday morning, with a FG of 1.014.... I thought that was pretty quick. The S05 on the other hand is still chugging away


The S04 was in a NZ Red Ale, the S05 in a LC Bright Ale.


*edit - the yeast weren't started either, just rehydrated.

 

[Back Yard Brewer]

So true...
Brewed two batches Sunday afternoon, both 20L of OG 1.054 pitched into both in the wee hours of Monday morning, fermented both around 18-20C, one with S04 and one with S05 (US56), the S04 had finished fermenting when I checked up on them Wednesday morning, with a FG of 1.014.... I thought that was pretty quick. The S05 on the other hand is still chugging away
The S04 was in a NZ Red Ale, the S05 in a LC Bright Ale.
*edit - the yeast weren't started either, just rehydrated.

The ironic part with my early ferment finish is that I did a KK on Sunday used the same yeast and the temp is the same and the KK is still going although it be very slow. Same SG of 1053

 

[brendanos]

I think you get far healthier/nutritious conditions in an AG batch than a KK (without supplements), so it's no surprise the yeast were happier/busier in the former!

 

[QldKev]

Thanks for the insult! I was generalising the term CC’ing as has been done many times on this forum to be conditioning; and not being strictly CC which is actually a lagering phase of the process. Also in many southern parts of Australia many can achieve a cool temp by storing it under the house, so not strictly requiring a fridge. I CC at 2 degrees which you could also argue is not actually CC’ing as it is colder than (the 7 to 9 degrees) for yeast activity temperatures, although it is cold and in a conditioning phase. This was a response to a question about a 4 day ferment which demonstrated a limited knowledge / exposure to the brewing process; thus my use of generalised responses. I think maybe you two should get out a bit more!

PS. I will not be reading this thread again so don’t worry about replying.

 

[simonl75]

I'm glad the contradiction was clarified even though QldKev took such great offence.

Just "conditioning" would have been a better term than "CC'ing", especially since QldKev was replying to a brewer with "limited knowledge/exposure to the brewing process".

I'm a new brewer myself and half a year ago could have easily thought I was cold conditioning by racking into a secondary and leaving the brew in a cupboard....