Fast Fermentation

[drstandley]

I'm pretty new to brewing, and so far so good, but have a question: I notice that my batches ferment very hard and fast for the first couple of days, then really slow down. Is that a good sign, or should I work towards a slower, steady fermentation? I don't seem to get any fermentation in the secondary. Just wondered if it affects the taste by fermenting so fast and hard.

Thanks.

[mbritojr]

I had the very same oddity occur when I brewed my first two batches. The explination I got from my friend (and Brewmaster) was this: Some strains of yeast react quicker than others (he actually knew my strain, and explained that it indeed was a "quick" strain). Another factor is brewing conditions. Most yeast works best in low or no light and a temp of about 68 to 72 degrees F. Another factor is the style of beer being brewed, different beers have different sugar levels which would take the yeast different amounts of time to eat up all that yummy sugar.

In my case, I was brewing an American Light my first time (low sugar content), had a fast strain, and had excellent conditions (a laundry closet in complete darkness, and a constant 72F temp). My yeast appeared to have settled after 4 days! I kept it in the fermenter for the full 14 days recommended by the Brewmaster however, and it turned out fine.

Some other causes of yeast stopping early would also be contamination and cold! Keep the beer at a good temp and keep everything clean!

Hope this helps!

[drstandley]

Thanks. Yes I seem to be learning more and more. One problem is I live in Ohio and it's been cold. My house has been very cold and has not allowed the ale yeast to fully ferment. Last night I moved my secondary and another batch in my primary to the laundry room, (much warmer) and they both kicked off again. I can't wait until they are done. I may bottle the secondary sunday if it seems to stop. It's a speckled Hen clone. The batch in my primary is a winterfest with lots of imagination. Once it warmed up, it started a steady bubble. I hope to rack it Sunday as well.

Talk to you later. Dave

[mbritojr]

Yeah, brewing is a blast. I learn more and more every day. A great source (where I learned practially half my knowledge) is the John Palmer, "How to Brew" book. The entire book is available FREE on his web site, www.howtobrew.com. You will wanna buy a copy of his book ($16.95, cheap!) right after you look at this website though, it is amazing.

P.S. When the yeast appears to have settled again, it is lying to you. I always wait about a week after it appears to have settled to bottle (14 days total most of the time)...this helps my beer taste less "green" in the end, so that it is drinkable faster. Cause that is the important part right???:D

[drstandley]

Thanks, I'll check that site out, and the book too.

I have a hard time waiting on it, but I will. I want to bottle my speckled Hen this weekend, but it's only been in the secondary since Sunday, and it's still working. I'll wait until next weekend.
I am going to rack my winterfest this weekend. Just got another carboy so I can have 2 going at once, and free up my primary so I can use it to bottle.

Take care.

Dave

[mbritojr]

Ohhh, this young brewer is Secondary Fermenting already?! Damn! You will be a master of conditioning before you know it.;)

[drstandley]

Oh I may have over spoke a bit. I just meant racking, not really secondary fermenting. I'm not adding another yeast. Although, I have found that adding a little yeast energizer when I rack to the secondary carboy really seems to kick it off again.

Do you have anything special brewing at the moment? I've got a speckled hen and a winterfest going. Tasted the winterfest today, kind of hoppy. It should be interesting. I'm kind of pissed, I can't find where I wrote down the original gravity. I racked it today and it was at 1.022, but have no idea where I started. Could have something to do with the fact that I was enjoying a few while I was brewing.
And just for something to do I got a ale yeast starter going last night. Hey it's winter and there's a foot of snow out there, what else am I going to do. :o)

[mbritojr]

Yeah, I hear ya. When the homework is done and there is a blizzard outside the dorm I tend to play w/ my brewing equipment alot. Rhode Island this year has got some serious snow, so I should be drinking some quality beer soon!

I have nothing special going on right now. I bottled my Porter a lil' while ago, I can't wait until it conditions a little. I think it will be nice.

While my equipment isn't being used I have been hanging out at my local brewery (Rhode Island's own Costal Extreme: www.newportstorm.com). I am trying to get some tips of how to brew more consistent beers. I have found while brewing that it is tougher to make a beer taste the same every time than it is just to make it taste good (I am big on taste consistency). So I have been talking to some seasoned brew masters (and sampling their product, of course), and I am working on getting some free yeast. You see alot of breweries produce more yeast than they know what to do with, and sometimes it ends up getting tossed! Poor yeast! I am gonna try and get some of these guys to lemme take home a jar of their fresh yeast next time I brew. We'll see how it turns out...

[joejoe]

As long as your fermentation temp is in the middle range of what the yeast manufacturer states and is covered to prevent light from entering you should have no problem. Most people I spoke to on this state that primary for an ale really only lasts 2-5 days. If it lasts 5 days or more then the temp is probably on the very low end for that yeast.
If you can, check the gravity after primary and compare it to the OG before you pitched the yeast. If it is around 3/4 of the way to the final gravity goal then you should be fine.
As for the secondary, you will rarely see any activity. The yeast is still there and doing it's job. It's just not producing enough C02 to make the bubble noticeable.