Just took a gravity reading as the airlock gone quiet very sudden at day 4 of the fermentation. I was fully expecting the 1020 stuck fermentation problem. To my surprise, it reads 1012. FG according to BeerSmith is 1013 (brew details below). I have done more than 30 brews, some fermented longer, some a little shorter, but this would be a sensational result. Or....my hydrometre got whacked. Not so sure about that, as the sample tasted pretty dry. At least drier than what a 1020 beer would taste like. Don't get me wrong, I'm delighted, but just a little puzzled what drives this rapid fermentation. If some of you would like to review the details below and point me in the right direction, I would be grateful.
Brew details:
14 litre, BIAB method
Grain bill: 2.5k Marris Otter, 0.75k Munich I, 0.1k Acidulated (Sauer) Malt
Mashed for 75mins at 65*C. No mash out (simply forgot)
Boiled for 90 mins, with hop additions at first wort and whirlpool/flame-out
Added some Irish moss and perhaps 1/8 teaspoon Servomyces yeast nutrient during the last 5 minutes of boil.
Cooled down to 22*C and pitched re-hydrated Lallemand Nottingham yeast.
SG was 1056 (target 1054)
Initial fermentation started in approx 12 hours and turned pretty violent after 24 hours (blow-off tube). Ambient temperature, constant at 20*C.
Never used Servomyces or Notthingham yeast before, would either/both of them be the contributor to this turbo-fermentation?
Any ideas?
Brew details:
14 litre, BIAB method
Grain bill: 2.5k Marris Otter, 0.75k Munich I, 0.1k Acidulated (Sauer) Malt
Mashed for 75mins at 65*C. No mash out (simply forgot)
Boiled for 90 mins, with hop additions at first wort and whirlpool/flame-out
Added some Irish moss and perhaps 1/8 teaspoon Servomyces yeast nutrient during the last 5 minutes of boil.
Cooled down to 22*C and pitched re-hydrated Lallemand Nottingham yeast.
SG was 1056 (target 1054)
Initial fermentation started in approx 12 hours and turned pretty violent after 24 hours (blow-off tube). Ambient temperature, constant at 20*C.
Never used Servomyces or Notthingham yeast before, would either/both of them be the contributor to this turbo-fermentation?
Any ideas?
