Fast Ferment

[Mantis]

Last sunday I put down a brew of Artisan ale fresh wort from G&G to which I added 500g Bairds crystal steeped and boiled for an hour with 10g POR 60min and 10g Saaz 10min. The yeast i used was Wyeast 1050. OG was 1050. Temp sat at about 16-18
Today on day 6 the SG is 1012 and it tastes good

This is by far the fastest ferment I have had by many days. Does the liquid yeast ferment quicker than the dry stuff???
I have used mainly US-05 before

Cheers

:icon_chickcheers:

 

[warra48]

I don't believe it's fast if it's taken 6 days to get down to 1012.

I've had wheats done in 2 to 3 days at 22C.

My experience is that if you build up an adequate starter, liquid yeasts will kick off quicker than dry.

 

[mika]

I'd say your yeast health was good and oxygenation on the money and the yeast has done what it's meant to.

 

[Mantis]

I'd say your yeast health was good and oxygenation on the money and the yeast has done what it's meant to.

Ok, thanks guys. I am still new to this.
This was my first try with the Wyeast smack packs and the bag puffed up a couple of hours after smacking it. So I guess the yeast was in a working mood.
Thing is I had to leave the fermenter in the wifes hands after day 1 and a very fine crausen had formed. I was expecting to come home, four days later to find a slow ferment.
But eh, its all good yeah
Life is good
:icon_cheers: