How Quick Is To Quick?

Ingredients
1

Hello all!

I’m brewing a milk chocolate stout with WY3068 yeast (to give it a banana flavor), and my OG was 1.082 last night at 6PM when I finished up. Now, about 20 hours later, it’s down to 1.030. Is this okay for fermentation to happen that quick? My house temp has been around 68-72 degrees, and when I checked the beer temp, it was 71 degrees (I’m okay with it being a little higher, to accentuate the banana flavor).

I did make a two liter starter, so maybe that’s it. I’m just curious about it already being over 2/3 fermented in less than 24 hours. Is this okay?

Thanks in advance for you help!!

2

I don’t think that much of a gravity drop could happen in less than a day, especially with the pitching rate and temperature being normal.

3

If you measured the gravity with a refractometer, did you correct for the presence of ETOH?

4

Yeah, everything is corrected.

I did forget to mention there’s only 2 1/2 gallons in the bucket. Since I was experimenting, I didn’t make my typical 5 gallon batch.

5

So you are using a refractometer? If so, your gravity probably hasn’t dropped enough to get a good estimated gravity.

6

I have heard of 24 hour fermentations…Quick lag and attenuation phase with a healthy pitch… but I’d still wait some days to let the yeast clean up the by products. You still have a ton of time before autolysis even becomes a consideration. As they say… relax, and have a homebrew.  ;D

7

Quick fermentation is very normal for hefeweizen yeasts.

8

I’m using a hydrometer.

That’s what I’ve been hearing about 3068. Just surprised me a little to see it move that fast, but from everything I’ve heard, it should come out fine. Gonna be a long couple of months to try this out!