Primary Fermentation Too Fast?

[DreamWeaver]

I have been doing canned hopped kits, & recently moved to some unhopped / steeping kits (Brewers Best) and am still learning/experimenting. I did 3 batches last month and always used dry ale yeast (Nottingham or Windsor). Un-rehydrated, within 24 hrs it was bubbling, and on 2nd day it was going strong by the 3rd day it slowed to a stop. I usually waited to 5th day and racked to secondary for 5 days then bottled. This latest batch I pitched same way... same results... Like clockwork. Average OG was around 1.050 - FG 1.015. My question is: Is this a good thing? Am I lucky? or should I wait longer? I'm not in a hurry but why wait to cash your check next Monday when ya get paid on Friday? Know what I mean? When the primary slows to almost stops in 3 days, why wait? With 5 days in secondary and no need to worry if there is enough yeast action to produce good carbonation. Any comments? I have been thinking of switching to liquid yeast but I'm just getting the hang of this! I often read of Homebrewers re-hydrating yeast and noticing fermentation within hours that lasts for 7-8 days and I feel like I might be missing something. Or am I just looking for a problem?

[Stodbrew]

Three days is, in my opinion, about normal. In my brewery, 20 bbls. of beer ferments down in roughly three days. Take a gravity reading and if its within the normal attenuation range, that's all you can ask for. Don't stress about it and have a few beers.

Steve

[Caffinehog]

That's pretty normal for the dry yeasts that tend to come in the kits. The liquid yeasts tend to take quite a bit longer. But, IMHO, the liquid ones produce better beer.

[toneyc]

I've noticed pretty much the same behavior with liquid yeasts, maybe a day longer. Where I've noticed the faster starts has been when I've aerated the wort really well. Last batch started bubbling steadily in about 3 hours. Bubbled for a bout 2 days and settled down. There was still foam on top for another 2 days, but no bubbles.

On the other hand, Balinier has a batch that's been bubbling for a couple of months, now. I told him he should just throw that one out.

:)
Toney.

[Fast_Eddy]

Yeah 3-5 days with liquid yeast is the about the norm for me although it does vary by strain. The real keys, like ToneyC said, are aeration and pitching the proper amount of yeast.

[brewmonkey]

If you are picthing a fresh vial of liquid yeast you will see a slight increase of fermentation time. However, if you were to harvest the yeast and repitch it you would notice an increase in it's fermentation time. The only problem is you need to be able to harvest from the middle of the yeast cake in order to get the best selection of yeast, as the bottom and top of the cake are generally autolyzed yeast.

[DarCoop]

I have a dobbelbock in primary I made from steeping (?) grains in hot water, then removing grains and adding DME and hop pellets.
I am about ready to move this to secondary. I have a canned BOCk kit with DME, I want to make this as soon as I can to try and campare final products.
I am not sure about process of "harvesting" yeast. Can I rack this beer to secondary and just leave everything in bottom of primary, then pour cooled wort on top of what is left?
Or would I be better off cleaning carboy, tossing out trub in bottom and pitching with pack of dry yeast that came with kit?

[BeerBelly]

Can I rack this beer to secondary and just leave everything in bottom of primary, then pour cooled wort on top of what is left?

This is what everyone means by pitching onto the yeast cake. My last batch was the first time I tried this, it worked out OK, I had a slow fermentation, over a week.

BB

[DarCoop]

WOW!!! I moved one batch from primary to secondary and brewed an extract Bock and pitched it on yeast left in primary. An hour and a half later and it is fermenting like crazy. This is sixth batch and first to do this and I have NEVER had it take off this fast. Thanks for the advise.

[Beerconnoisseur]

Originally posted by brewmonkey
The only problem is you need to be able to harvest from the middle of the yeast cake in order to get the best selection of yeast, as the bottom and top of the cake are generally autolyzed yeast.

How would one accomplish this; is there some physical process used for separation (centrifuge, etc.), or just a general rule of thumb to go by?

[mmmBeer...]

I am going to try pitching on the yeast cake with the batch I made last night…next week I am going to cook up another batch and pour it on top.

I am forced to up my production due to my father joining us for the holidays and emptying 2 kegs…I am almost out of beer!