1.010 in four days!?!

[donut]

i brewed a brown ale on sunday and i racked into my secondary today. well my hydrometer reading was 1.010 and my O.G. was 1.052 and the yeast i used was white labs liquid yeast. i havent heard of this happening before. did i just have some kick ass yeast or is my closet too hot? i had my carboy in a plastic tub filled with water to try and keep it a little cooler but i live in arizona so its easier said than done? any thoughts?

[b3s]

well, my last 4 brews went just like that...two dry yeast, two wyeast. it happens. my wheat isn't going that fast. could be the combination of good yeast, perfect temperature, and a gracious beer god :)

[donut]

ALL LOVE AND PRAISE THE GRACIOUS BEER GOD! i need to get a new thermometer because i had one of those stick on beerometers and when it got submerged in the tub it got all messed up.

[brewmonkey]

White labs is kick ass yeast IMHO. It is all I use and have used for the last 5 years. Dropping from a 1.052 to a 1.010 is not uncommon at all. Especially if you were using WLP 002 or 005, they are both great strains and are fast attenuaters. WLP002 is also a great yeast to use for your English ales as it is a very high flocculator and rarely requires fining in the brite tank.

The WLP 002 is also an awesome yeast for the higher gravity beers. I have used it in my Barleywine (24P) and my Scotch Ale (22P) with no problems at all.

Hope your beer turns out fantastic!

[Fast_Eddy]

Originally posted by donut
i had my carboy in a plastic tub filled with water to try and keep it a little cooler but i live in arizona so its easier said than done? any thoughts?

This works even better if you put a T-shirt on the carboy so that the neck of the carboy goes through the neck hole of the shirt and the bottom of the shirt reaches into the water. That way the shirts wicks the water up around the carboy and further cools it(especially if there's a breeze blowing across it).

[paul84043]

I've had a few batches go fast like that as well. Always with the White Labs yeast.

The wheats I hove done seem to go alot slower..