Ok, so I brewed a brown ale on Friday (03/18) using the BIAB method for the first time. Aggressive Fermentation was evident about 7 hours after pitching yeast. It appeared fermentation went on for another 24 hours and then nothing. I let it sit on Sunday and then I checked FG on Monday (03/21) and it appeared to be finished (1.014 @65). I used Wyeast 1318 London Ale III (first time). My question is, is it common to have fermentation start so quickly and finish so within 36 to 48 hours? My partial mash batches in the past have all taken a good 12 to 18 hours before fermentation being evident and then took four or so days to finish. I did use a warming belt because my basement is about 60-62 degrees. I've never seen such a quick start and finish if it is in-fact completed. Any thoughts, experiences, ideas? Thanks...
P.S. I've left the batch in the carboy just in case it isn't done and shook it up a bit to recirculate the yeast. Was that good or bad? Thanks
Post #2 made 15 years ago
Shaking wont hurt it. It would be a good idea to leave it in the carboy for another 7 days to let the yeast clean up after itself.
Wyeast 1318 has a range of 18°c - 23°c, your basement was at 17°c which would have been fine. I personally prefer to ferment at the lower end so that is slow with less chance of fruity flavours. So you could have done without the heat belt.
All in all, it will be fine.
Wyeast 1318 has a range of 18°c - 23°c, your basement was at 17°c which would have been fine. I personally prefer to ferment at the lower end so that is slow with less chance of fruity flavours. So you could have done without the heat belt.
All in all, it will be fine.
"It's beer Jim, but not as we know it."
Post #4 made 15 years ago
It was definitley surprising to see the fermentation going so quickly. I tasted the beer when checking the gravity and it was beer...really good beer. I'll keep it sitting for a while. I have to say though, after two batches of BIAb I'm liking the results.
Post #5 made 15 years ago
Just an update.....
I bottled the brown ale on 04/08 and the gravity was the same (1.014) as it was when I checked on 03/21. The beer still tasted good so it went into bottles. The same day I brewed an Irish Red ale and used an Wyeast Irish Ale yeast. This was the first BIAB batch where I had my new pot which allowed me to do a full batch without adding water. I ended up with about two liters more of wort than my fermenter could hold but still overshot my OG (target 1.051 - achieved 1.055). This time I didn't use the warming belt and fermentation was evident around 12 hours after pitching yeast. I'm thinking that the warming belt is what got the fermentation going so quickly on the last batch.
I bottled the brown ale on 04/08 and the gravity was the same (1.014) as it was when I checked on 03/21. The beer still tasted good so it went into bottles. The same day I brewed an Irish Red ale and used an Wyeast Irish Ale yeast. This was the first BIAB batch where I had my new pot which allowed me to do a full batch without adding water. I ended up with about two liters more of wort than my fermenter could hold but still overshot my OG (target 1.051 - achieved 1.055). This time I didn't use the warming belt and fermentation was evident around 12 hours after pitching yeast. I'm thinking that the warming belt is what got the fermentation going so quickly on the last batch.
