As you must brew, so you must drink
- Reaction score
Brewed a Belgian Golden Strong Ale on Saturday. OG 1.070. Pitched a fresh smack pack of Wyeast 1388 that had been steeped up with a 2 litre starter. After a few hours had a massive rocky krausen. Pitched warm at 24 deg and held it there and come Monday morning it appears to be all done. I have not done a gravity check yet but was shocked to see it finish so quick. I step mashed very low, 55 deg C 60, 65, 71 and 76. I also used 1.2kg of sugar. Anyway has anyone else experienced such a fast ferment with this yeast?