Can it ferment too fast?

[GrumpyPaul]

One Friday I pitched my yeast (1728 scottish Ale) into my Scottish Ale (OG 1.050) and have had it fermenting at 16 degrees.

Its now only Wednesday - so five days later and its already reached the expected FG of 1.013.

The previous batch of the same beer took almost 2 full weeks to ferment out fully.

Is it OK for it to ferment so quick? Is this a good or bad thing?

Is this a sign that the yeast was healthy and active when I pitched it?

I will probably leave it a few more days anyway - but I was just puzzled that basically the same beer and same yeast behave so differently.

Second batch used yeast saved and washed from the first one.

 

[manticle]

5 days from 1050-1013 is no biggy. Does it taste like your intended yeast did the job?

 

[lael]

1728 is a beast. Mine at 13C went from 1.060 to 1.016 in about 4 days. Krausen got larger as I dropped the temp, I was scared I was going to knock it out.

 

[slcmorro]

Second batch used yeast saved and washed from the first one.

There's your answer. You most likely had A: More yeast cells than you did with your original pitch into your first beer, and B: The cells were fresher and more viable than the ones that you pitched that came out of the packaging.

Dropping 40 odd points in 5 days is surprisingly common, if the yeast has optimal conditions in which to ferment.

 

[GrumpyPaul]

5 days from 1050-1013 is no biggy. Does it taste like your intended yeast did the job?

yeah, given this is straight on the back of my previous brew of the same recipe I have something recent and comparable to compare to...

I'm happy with the taste.

just curious why two brews, same recipe, same year ferment so differently time wise?

did I just make a better and healthier starter this time?

Sent from my GT-I9100T using Tapatalk

 

[slcmorro]

See post above yours.