8% grog ready after just 54 hours?

[GabrielKnight]

Hi,

I pitched the supplied yeast into a Woodfordes Headcracker just 54 hours ago.
It's supposed to be a 7.4% but I used 12 litres of wort instead of 24 pints, so am expecting it to end up slightly stronger.
The O.G. was around 1.08 but after a few hours it started gently fermenting and after 2 and a little days it has dropped to around 1.02 already.
The room has remained a constant 20*C. I can't imagine the ferment was very much warmer in a 16L stainless stockpot.
The foam nearly filled the 4L headroom but is now 80% settled, with a smaller layer sitting on top.
The brew doesn't look clear, but neither does it look mega-cloudy and by pushing the hydrometer to the bottom of the pan I can feel a thick cake has already settled.
The fermentation sounds have stopped and a wonderful homemade bread smell is eminating around the house.

I realise that it seems very early to rack into my polypin, but I'm checking here because I don't want to rack too late and get a flat beer.
I guess I have to rack earlier than someone doing a lager or artificially carbonated beer because I need to have enough condition to last me a few weeks in the polypin.
I've done a Youngs Barleywine before and was equally surprised by the speed of the ferment, racked it to a polypin after 3.5 days and let out some gases everyday for a few days at first, but it was fantastic beer.
So 3.5 days was excellent last time - Am I pushing things too far if I rack tonight?

[seymour]

It sure sounds like primary fermentation is done, but I'd be surprised if it's "ready" per se. I'd leave it on the yeast a little while at least for it to clean up any off-tastes it likely kicked-off in its frenzy. Nicely done, though! Sounds like a nice boozy pint.

[GabrielKnight]

Thanks for your reply.

I realise it's not ready in the sense 'ready to drink' but should I rack it to my polypin now to let it settle and age for a few days?
I'm worried that if it's gone through it's main fermentation, it might lose condition, like coke goes flat overnight.

[Loafman]

I leave my brews in primary for 2 weeks+. The fermentation may finish within a few days but it will not spoil for several weeks in the primary (maybe longer). Like Seymour says, leave it for a bit longer in the primary (I'd suggest at least a week) to allow the yeast to drop out a little and the flavour should improve, then rack it to secondary.

[dedken]

I'm worried that if it's gone through it's main fermentation, it might lose condition, like coke goes flat overnight.

That's why we prime when kegging/bottling.

[GabrielKnight]

Okay, I've checked the instructions and it says to wait 4 - 6 days. I waited nearly 6 days in the end.

I've filled a 10 litre polypin with the muddy brown liquid , and a lot of trub was left behind.

I drank 2 pints of the drink to 'test' the results so far. When I woke up 3 hours later, I read the rest of the instructions. I added the recommended priming sugar and it says I should now wait 2 days for conditioning.

Unfortunately, the final instruction is to leave in a cool area for 2 weeks to clear. As the grog is now in a polypin, I don't think it would be advisable to wait that long if wanting it at it's freshest.

Do you think it would be okay to use Vinclear (Isinglass) to speed up the process during / after conditioning?

[seymour]

It's up to you, of course, but I'd leave it alone. Most of us homebrewers can handle a little cloudiness, and find it tastes better than crystal clear beer anyway. Besides, the two weeks is for carbonation as much as clearing.

[GabrielKnight]

I'll just prime then!
It says 1/2 teaspoon sugar / pint.

1. Does a 'teaspoon' mean an American style teaspoon or UK 'builders tea' teaspoon?
2. Should it be a level teaspoon or heaped?

3. The same questions regarding VWP?


4. Can I use 'beer enhancer' instead of 'sugar'? Is it a 1:1 swap?