Fermentation time

[Pakman]

OK I'm puzzled now :wha:

I started my 8th brew last Sunday - one of the Dunelm Wherry kits. :clap:

I've always left stuff in the FV for about 2 weeks be they kit, SDMA or BIAB AG brews as that is about when the FG gets to where it needs to be - however after 5 days, the wherry (which has been bubbling away nicely) is down to 1.012 which cannot be far off finished.

Any clues as to why the wherry is going so fast compared to others? Is it the yeast they use? :hmm:

Answers on a beermat turned into a postcard please

 

[WelshPaul]

It can depend on the strain of yeast and also the temperature. A lot of the ales that I brew using either Safale US-05 and WB-06 go like a rocket at first and are down to 1012 after 3-4 days. I still leave them in the FV for a couple of weeks though to finish off, albeit at a much slower rate.

 

[Pakman]

Thanks WelshPaul :thumb:

I'll stick with 14 days then.

 

[ScottM]

It's very rare that I have anything ferment for more than 5 days, steady temp is the key. I also always leave the brew for 10 days though.

Everything going as it should I go with 10 days primary, 10 days secondary. That way anything left over for the yeast to get rid of (in the secondary) can drop easier and it leaves me with less trub to drag up when racking into the bottling bucket.

Has served me well :)