Brewing an American ale from Austin Homebrew Shop. Extract. Came with Windsor dry yeast. Is it not uncommon for this to completely ferment out in 18 hours? Didn't get a huge amount of krauzen, but there is some nonetheless. Smells like beer. This recipe had about 1.5 pounds of grains, 3 LBS of Munich LME and 4 LBS of pale LME. I know Windsor is not known for it's high alcohol content, but wow, this stuff was fast. Assume everything was in order....right pitching temp, rehydrated the yeast, etc. etc.
Windsor yeast...ferment out in 18 hours?
- Thread starter Schmoe
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What temperature was the fermentation at?
Originally Posted By: Schmoe
Room temperature once I got done with the IC. About 72-74-ish.
74ish makes for fastish ferment. I'm not imagining a really good beer here, but sometimes my mild ale ferments were pretty darn quick and they turned out fine.
Room temperature once I got done with the IC. About 72-74-ish.
74ish makes for fastish ferment. I'm not imagining a really good beer here, but sometimes my mild ale ferments were pretty darn quick and they turned out fine.
I guess I was thinking of the 74°F....the ingredients sound fine.
Gotcha....that's been about the "norm" for me. Hopefully it's just the yeast type, haven't really used a lot of Windsor. This will probably not be one of my "stronger" brews, but that's OK. Can't hold it down like I used to.....you know your getting older when "I can't drink like I used to" replaces "Lord, I swear, I'll never drink again!!"
comparing before and after SG would tell you if fermentation is complete. you might have a bacteria started that killed your yeast.
Well, I had thought that and then reviewed my notes from previous batches with Windsor and they all have pretty much fermented out within 36 hours. Just seems so fast when compared to Nottinghams or Safale. It has gotten a little cooler in the house. Maybe I need to warm it up and then stir up the yeast some and see if there is any activity left.
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