Active fermentation in 4.5 hours… :o
Been as short as 10 min. for me. Not usually, though.
When tossing a higher gravity wort on top of a yeast cake from a lower gravity beer, I’ve seen positive air lock and bubbling in about 5 or 10 minutes. Usually when just pitching a regular starter in wort that’s 1.060 or below the lag time can sometimes be 12-18 hours before you see activity. Not a big deal if your sanitation is solid.
Yeah, around 20 minutes when pitched on top of a slurry from a previous batch.
At one of our AHA Big Brew Days one of our members had very fresh yeast from a local brewery. Fresh as in pulled it from an actively fermenting batch just before arriving to brew. It was just a matter of minutes and you could see the carboy starting to churn. It was a purdy sight. I’m usually happy if it’s within 12 hours… Cheers!!!
And I’ve gotta say that I think really short lag times are not the object. A healthy, complete fermentation is what you’re looking for. You can have a 24 hour lag and still get that.
Of course, but for the noob it is encouraging to brew a few batches and watch them hit the road running…means I’m doing something right… ;D
Yep!
so long as the short lag time isn’t the result of pitching too warm or wayy overpitching (like a 1.060 beer on an entire yeast cake) yes, it is encouraging!
Excellent points, Paul.
I’m usually happy with 6-12 hours. Never had anything much shorter. BTW, Denny I like your Spinal Tap avatar. “These go to 11!”
I still have that WOW!!! feeling (at least a little bit) if the first batch of the day is starting to bubble by the time I pitch the yeast on the second batch. It’s usually about 2 hours.
Definitely keep it clean and cool as you can.
Paul
Point taken sir. Both were pitched at under 70º (wort coolers are good) and moved to a 64º room, and both being right about 1050 got one bulging Wye smackpack each…
(oh, and I like your sig line…been an unspoken motto of mine for may decades.)