Fermenting too quickly..?

[McMiroculous]

Got Brupaks Yorkshire Golden Ale yesterday in Northwich and got it going about 1630hrs. Came down this morning and it's bubbling away like mad and the crust is already approx 1" thick. It's fairly warm outside at the mo' and the temp in the fermenter is 23c. Is this happening too quickly :wha: This is only my second kit and my first was Wf's Wherry that took approx 36hrs to get going and turned out fine. The Brupaks instructions were different ie the yeast had to be rehydrated in water before adding (as opposed to sprinking on top) and then vigorously stirred to oxygenate so I suppose that could make the difference....?

By the way the homebrew shop in Northwich (brew2bottle) was well stocked and friendly so worth a visit for anyone generally in the area :)

 

[Dieseljockey]

I've not done a kit for years but the temp is ok, if you want to you could stand the FV in a bowl of cold water. That would bring the temp down. Some brews do take off like a train it's all ok. :thumb:

 

[McMiroculous]

Thanks DJ for your reassurance

 

[PD]

Getting the yeast started and up and running before you added it to the brew will have made the difference, ( its the best way to do it ) A temp of 23 is fine, if a degree or two high but it will only help to keep the yeast happy. In our rush for " instant " or quick wines or beers, some folks think that raising the temps and letting it rush away is the way to go, its not. Keep the brew around 20 and the yeast seem to be stronger and work longer producing more alcohol. Rushing it can lead to stuck ferments and problems. Like life, slow and easy is best.

 

[Molineux]

Agreed with Piddle.

All my batches start off with a bang now. I was surprised at first. It started when I began using nutrient and oxygenating by placing one fv with the un-pitched batch on a work surface and an empty fv on the kitchen floor. I simply siphon one to the other and letting the liquid get a 2 meter drop before the fv. Oxygenating and nutrient almost always get you off to a good start, just check your temp daily as if it goes too high you will ferment quicker but get some pongy offtastes.

Also, I suppose were I in a lab I might be able to isolate every single variable but at home, try your best but you will always have the random factor. You can buy kit and follow every single step to the letter but still end up with varying results. Some fermentions just rocket away because they feel like it. (But defo keep an eye on temp)