quick fermentation question. .

[Clint]

Hello all
Just a quickie....
My part mash cali common has been at 19°c in the brew fridge for 4 days..it bubbled steadily for two then all visible signs are now gone. I was testing the fg on my wheat so decided to test this incase it had stuck. It hadn't. ..it's down from 1056 to 1012. I'm not intending to bottle this yet I'll leave for the standard 2 weeks to clean up etc. CML steam beer yeast used.. Sample a little cloudy as to be expected but tastes fine.
Seems quickest one I've done. .sound right?

Cheers

Clint

 

[chthon]

Looks proper. Mine are sometimes faster, but I do not control environment temperature, just pitch temperature. Normally the rate goes down, but there can be actually still be light fermentation. But then you need some patience until the next bubble comes.

 

[DoctorMick]

I've had a few finish in 4 days, in fact it used to be quite a regular occurance although isn't any more and I've not managed to figure out what's changed.

Personally, if your beer has finished I wouldn't bother leaving it for the full 2 weeks, I'd just give it a couple of days for the yeast to clear up then package it...but that's just me.

 

[Slid]

I've had a few finish in 4 days, in fact it used to be quite a regular occurance although isn't any more and I've not managed to figure out what's changed.

Personally, if your beer has finished I wouldn't bother leaving it for the full 2 weeks, I'd just give it a couple of days for the yeast to clear up then package it...but that's just me.

Well, since this is experience based, it May be sound enough, although I would certainly suggest leaving for 14 days or so.

It is much less critical to have temp control, after the first fermentation, so moving the FV elsewhere to free up the fridge could be a better all-around approach than leaving the brew in there?

 

[Old_P]

I have recently brewed an dark old English ale, using a MJ Craft Series M07 British Ale. I made a starter the day before pitching, since the yeast was a few month out of date, and it's quite a strong ale. It started to ferment within a few hours and continued for approx 6 days. The OG was 1,060 (target was 1,070) and the gravity now is 1,023.

I had to ferment it in our kitchen at 23c since the caller was to cold. Should I now move in to the caller which is now 17-18c or keep it where it is for the next week or two?

It's tasting good, but just wondering if moving in to a colder area would help in anyway?

 

[Fil]

sounds about right, in my brew-fridge a 1045-1055 OG brew fermented @19C with S-04 will generally complete primary within 4 days..
@old_P as illustrated by the OP maintaining a steady temp is ideal, so if your cellar is a steady 17-18C Its an ideal spot.. and perhaps consider pooping beers there straight away in future.. btw best before dates on dry yeast packs are a bit redundant, and only employed as its a 'foodstuff' as long as its a dry sealed pack it should be fine a decade after its bb date tho probably best not to hang on to one quite that long..

 

[IainM]

I had a RIS finish in 2 days (1.102 to 1.022, 11% abv), although I did overpitch it on purpose. Bottled after 9 days in the fv and now, after 2 months conditioning, it is a very nice beer indeed.

 

[Old_P]

Thanks very much for the replies. The cellar at the time of brewing was a bit colder, which I thought may be too cold for that yeast, otherwise it would have gone straight there.
I will bottle it in about a weeks time as I will be away, and then put it down in the cellar for conditioning.