Four days fermentation for a 1048 beer ?

[Andy]

Whoa, just measured the SG of my brew made on Saturday and it's reading 1008 !!

The OG was 1048 so it's obviously been pretty busy over the last 4.5 days

The recipe final gravity is listed as 1010 so I guess I should rack *now* ??


Comments ?

[Andy]

Well I'm busy tomorrow night so I'm going to rack it into my King Keg tonight, add finings and some priming sugar and leave it until I come back from hols....


Edit: 'tis done. Had a sneaky taster and not bad! Very good infact

The DaaB syphon method worked nicely!

[Andy]

I suppose the highly active brewery yeast was ready to chomp at the wort from the start and so four days is a reasonable timescale. Anyway, time will tell B)

[Reg]

Well I guess it's all in the tasting. Longer fermentation can add more character but also allows more time for infection and taint as any user of Northern brewing methods will tell you.

[James]

QUOTE (andy @ Jan 26 2006, 09:15 AM) I suppose the highly active brewery yeast was ready to chomp at the wort from the start and so four days is a reasonable timescale.
I think your right there Andy. With brewery yeast I find that you get a very quick ferment, and it also ferments out very fully. (High attenuation)

This is one of the advantages of pitching a large volume of already active yeast, starting lag is minimised and so is the overall duration of ferment. Good stuff all round really, and certainly kicks packet yeast into touch.

JC