10 days?

[robsan77]

I have always fermented for 10 days until recently as I know most breweries dont employ this. the brew i have on from saturday is down from 1040 to 1010 in 3 days (nottingham) and surely it doesnt need 10 days in the fv? :hmm: The last batch of this I did was in the fv for 5 days and secondary with finings for 2 and tasted great!

From my research there are many factors that can affect the fermentation times and efficiency. Pitch rates being a big one and temperature being another.
I am going to employ my own theory to give the beer half the length of time to clean up as it takes to ferment.
If a beer takes 4 days to drop I'll leave it another 2 days,
5-7 days, 3 days
etc...
I use nottingham a lot. If I brewed a higher gravity beer and all other variables were constant, then 1 sachet of nottingham would take longer to ferment. So is the key then to just pitch more yeast? So that you always ferment for the same amount of time?

Does anyone else have there own method or rules of thumb for different beers etc?

 

[Aleman]

If I'm in a hurry, then I can go from pitching to serving in 6 days (With the right yeast) Using Nottingham and Fermenting at 22C a 1.045 ish wort can go ferment out in 36 hours . . . . Crash cool over another 12 hours to 2C and then rack and fine 2 days later . . . Serve

I prefer to ferment at lower temps (18-19C) and normally get a 4-5 day ferment . . . couple of days at cooler temps (12C) , followed by Crash cooling to 2C and then rack after a total of 10-14 days.

For my 1.096 RIS I Pitched 3 packets in 25L of wort . . . and 3 days later it was at 1.026 . . . . But that still doesn't mean it was drinkable after 5

 

[evanvine]

My ferment times are all over the place, varying from 7 to 37 days

 

[Sean_Mc]

I've got one nearly three weeks old, but its quite cooler now in t shed