From the HBD Archive
From: Pete Soper <soper@maxzilla.encore.com>
Subject: Re: Quick Yeast
Date: 1990-02-06 21:45:16 GMT

From: Mark Freeman <MFreeman@VERMITHRAX.SCH.Symbolics.COM>
Subject: Quick yeast.

>>we can take to kick-start the fermentation? (Or Are we guilty of the ultimate
>>sin, needless worrying?)

>Yes, but you can absolve yourselves by relaxing and having a
>homebrew. Consider yourselves lucky, I bottled a batch yesterday
>that had been fermenting for seven weeks and the fermentation
>lock indidcated that there was still activity, but I decided
>enough is enough. There are a wide variety of factors that
>influence the rate of fermentation: temperature, amount of
>fermentable sugars in the solution, age of the yeast and so on.
>I've only used liquid yeast and have had vastly different
>results. Some will start fermenting withing hours and be
>finished in 3 - 4 days, and others won't even start for 3 - 4
>days! So, relax, your beer is probably just fine.

>P.S. Take a hydrometer reading to find out if the activity
>stopped because the fermentable sugars are used up, i.e. the
>yeast are "finished".

Fantastic. I had a good laugh at myself when I read this. I'm so used to
60 degree, 6-8 day ale fermentation cycles that I missed the obvious possibility
that these guy's beer is fully fermented already! I'd bet money that Mark
is right and these guys had such a strong, warm fermentation that it flew by.
The question for beginners, though is what hydrometer reading should
be seen? The answer for an all-extract batch with "average" yeast is a
terminal gravity of about 1/4 the original. So if the Brews Brothers started
with, for example 1.048, then a "normal" ending gravity would be roughly
1.012.
As for the rest of your posting, Mark, I have to gently suggest that
differences in lag between "hours" and "3-4 days" are not due entirely
to the different yeast strains - something else is going on.

- --Pete Soper

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