Brewed an English Special Bitter Saturday (1.044 OG) and by Wednesday it was done and the krausen had fallen (64F with a thermowell and wrap heaters on digital thermostats). I pitched a month old slurry (really a wad of clay) split into two five gallon fermenters. The yeast had been harvested and stored in a gallon ziplock with a little beer.
I am going to give it a little more time before checking terminal gravity, but man was that quick. Anyone else experience this kind of speed with this yeast?
I’ve gone grain to glass in 8 days on a similar beer, mine was 1.038 and I think I used 007 or similar but yeah. it can happen. good call on letting ride a few more days though, just to make sure.
Yup, with good healthy yeast, proper pitch rate and good temp control most of my beers finish within a week easy, even some of the higher gravity beers.
I still leave them for at least another week though to drop bright before packaging.
Many of my beers goes grain to glass from 14-21 days
I brewed a beer with 1768 last weekend.
My buddy gave me a jar of slurry. Or more like you said a “lump of clay”
Beer was supposed to be 1.040 but I wound up at at 1.054
I’ll take a peak in the bucket this weekend and see where it’s at.
I really like the yeast - plus I have Burtonized RO water on the last few batches of bitters and really like the flavor I have been getting. This will be a staple house yeast going forward for a few more batches