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Author Topic: fermentation start time  (Read 2019 times)

Offline Roger

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fermentation start time
« on: November 07, 2013, 08:25:56 PM »
Hey guys I was wondering what has been your fastest starting fermentation?  I just brewed a stout today and after 2 hours I decided to check the fermentation chamber and it was bubling away and about 1/2" krausen. Should I be concerned or exited?   ???

Offline Chris Craig

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Re: fermentation start time
« Reply #1 on: November 07, 2013, 08:38:37 PM »
Sounds like you may have over-pitched a bit.  Did you use a slurry from a previous batch?  The lag phase is important.  A lot of stuff happens there.  That said, my latest ESB started off really quick.  4 hours maybe...fermentation looked complete after only 2 days.

Offline Roger

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Re: fermentation start time
« Reply #2 on: November 07, 2013, 10:00:39 PM »
I did a 1 liter starter per carboy with one packet of so-4 dry yeast in each started it yesterday afternoon og on the starter was 1.035 I cold crashed it there was about 1/2" of yeast in the bottom I then pitched it at 2:00 by 4:00 it was bubbling away. The og on the wort was 1.058 @ 19○c. I don't think I did anything wrong. I guess I'll wait and see.

Offline Roger

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Re: fermentation start time
« Reply #3 on: November 08, 2013, 08:21:27 AM »
Well maybe I did over pitch. I was reading this morning that your not supposed to use dry yeast in a starter. :facepalm:

Offline Chris Craig

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Re: fermentation start time
« Reply #4 on: November 08, 2013, 08:47:15 AM »
Well, you know for next time. :-)

Offline fakr

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Re: fermentation start time
« Reply #5 on: November 08, 2013, 10:47:39 AM »
Hey Roger, S-04 is very fast acting and aggressive...usually ferments out completely in a couple of days.

for an OG of 1.058, I also would have made a starter or just just throw in 2 packs of S-04.

I haven't used S-04 for quite some time, but I do remember it taking off like a rocket, and the beer turned out great.

I don't think you need to be concerned.

One piece of advice with S-04 though....ferment on the cold side (16C) if you want a bready taste....I've found higher temps (18+C) gives another flavor I'm not really keen on...like butterscotch.

just my 2 cents.
"If God had intended for us to drink beer, He would have given us stomachs."

Offline Roger

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Re: fermentation start time
« Reply #6 on: November 08, 2013, 12:59:58 PM »
I just dropped the temp from 19 to 17. Is there anything you guys might suggest to avoid any weird flavours. I don't want to screw up my chocolate stout I put a lot of time getting everything ready. I never thought over pitching would be an issue.

Offline Chris Craig

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Re: fermentation start time
« Reply #7 on: November 08, 2013, 01:10:47 PM »
You won't get any weird flavours.  The worst thing that will happen is a lack of flavour.  We intentionally put yeast into a less-than-ideal environment to stress them a little bit.  This causes them to produce many compounds that we find desirable in beer.  If you over-pitch, less of these compounds get produced.  It won't be bad beer though.  Just less complex.

Read Jamil's Yeast book.