Is a fast ferment a problem with flavours etc?
I did a brew on Saturday with a SG in the fermenter of 1.052. pitched onto the yeast cake from a previous lowish gravity brew (1.037). after an hour or so it was off and running and boy did it go!, I had to have a tray under my blow off tube in bucket - that sucker went off. Anyway - I took a reading yesterday and the gravity was 1.010 or thereabouts. Thats 42 gravity points in 48hours. Now I'm worried if they is a penalty for this feverish activity...
The yeast is wyeast 2308 in a pils recipe of 5.5kg Hoepf Pils, 1kg Hoepf Vienna and .15kg Hoepf Melanoidin. put some wyeat nutrient in there too (just for good measure...)
If I use 77% attenuation I should should get to 1.011 - so its done. If the graviity has stayed about teh same I will pull it out of the freezer for a diacetyl rest and secondary / keg on the weekend.
I did a brew on Saturday with a SG in the fermenter of 1.052. pitched onto the yeast cake from a previous lowish gravity brew (1.037). after an hour or so it was off and running and boy did it go!, I had to have a tray under my blow off tube in bucket - that sucker went off. Anyway - I took a reading yesterday and the gravity was 1.010 or thereabouts. Thats 42 gravity points in 48hours. Now I'm worried if they is a penalty for this feverish activity...
The yeast is wyeast 2308 in a pils recipe of 5.5kg Hoepf Pils, 1kg Hoepf Vienna and .15kg Hoepf Melanoidin. put some wyeat nutrient in there too (just for good measure...)
If I use 77% attenuation I should should get to 1.011 - so its done. If the graviity has stayed about teh same I will pull it out of the freezer for a diacetyl rest and secondary / keg on the weekend.