I did a lot of reading before starting my first kit (Wherry), I also had a pint of it at the GBBF too to see what it was like and decided I would go along with the suggestions to brew it short (20L).
I read through "The "OMG I don't want to screw up my first brew" how to." (I got the google cached version.....) and instructions with the kit.
Despite this I made a few mistakes and assumptions....
I aerated the wort as much as possible by pouring all water from height and made sure all the cans contents were dissolved. However, with brewing it short I failed to reduce the amount of hot water. I also failed to take a temp reading, so when I pitched the yeast it was probably at ~26c, maybe higher.
Within 24hrs it had a very healthy inch of krausen and was bubble away at 24c, after doing some more reading I decided this was too hot and move the FV to a slightly cooler position making sure to be a careful as possible.
It continued at 24c bubbling away for another 48hrs, then on the fourth day the bubbling stopped and by the end of the day the temperature had dropped to ~19c and from the side it looks like the krausen has mostly dissipated.
I was going to take a SG reading this morning but ran out of time.
I'm away for the next 3 days so I can't change anything until I get back but I'd like your input, is this fast fermentation common? I've tried searching but not really found anything on this scale.
From what I've read if its produced enough alcohol it will be fine to leave it for a while and I guess only after a SG reading will I know if I need to re-pitch it or that I have an Ale with an "interesting" taste.
Anyone with similar experiences out there?
I read through "The "OMG I don't want to screw up my first brew" how to." (I got the google cached version.....) and instructions with the kit.
Despite this I made a few mistakes and assumptions....
I aerated the wort as much as possible by pouring all water from height and made sure all the cans contents were dissolved. However, with brewing it short I failed to reduce the amount of hot water. I also failed to take a temp reading, so when I pitched the yeast it was probably at ~26c, maybe higher.
Within 24hrs it had a very healthy inch of krausen and was bubble away at 24c, after doing some more reading I decided this was too hot and move the FV to a slightly cooler position making sure to be a careful as possible.
It continued at 24c bubbling away for another 48hrs, then on the fourth day the bubbling stopped and by the end of the day the temperature had dropped to ~19c and from the side it looks like the krausen has mostly dissipated.
I was going to take a SG reading this morning but ran out of time.
I'm away for the next 3 days so I can't change anything until I get back but I'd like your input, is this fast fermentation common? I've tried searching but not really found anything on this scale.
From what I've read if its produced enough alcohol it will be fine to leave it for a while and I guess only after a SG reading will I know if I need to re-pitch it or that I have an Ale with an "interesting" taste.
Anyone with similar experiences out there?