I brewed an IPA on Sunday using Denny’s Favorite. Was supposed to end at 1018 or so. Although the batch was only 10 liters of beer, I did make a 1 liter starter. Fermentation was basically done in like 36 hours. Stupid question: does it matter at all that fermentation is so quick? Would I get better beer if I pitched less yeast, or slowed down the fermentation time? My guess: for an IPA no, but it might matter for other beers, like Hefes?
If your software or recipe stated 1.018, keep that in mind but don’t rely on that. Most of my beers (pale ales, IPAs) finish the bulk of fermentation in 72 hours. That being said I have made the mistake too many times of not waiting longer and have been disappointed with taste and bottle gushers. Wait a week, take a reading. Wait a few days and if you have the same reading again you are good.
Are you controlling the temperature? Less yeast won’t equal better beer. You should check this out, interesting article on starter vs. no starter.
I’m not asking because I’m planning to do something right now. I’ll just keep on waiting and measuring until at least the end of the week before I start dry-hopping. And yes, I have temperature control, pitched at 17C and fermented at 18-19C. I’m just wondering whether one can ferment too quickly, that’s all.
Totally possible, just wait a week and take a reading as Justin suggested, you don’t have to take readings every day or that frequently, it only invites greater possibility of infection
I’m sure it’ll be totally fine.
my hefes go pretty quickly…3-4 days and mostly done. my ipa and apa using wlp 090 is just as fast. it depends on the yeast strain for sure; some just take longer to do the job, and others get in and floc out completing their work.