First AG - Turbo Ferment?

[Aaron1983]

Ok, my first AG batch turned out to be 1.075 for the OG. I have not noticed any airlock activity the entire time in the fermenter (5 days so far). Of course, I didn't even keep an eye on it for the first 24 hours. Due to this lack of airlock activity, I decided to take a small sample to take a gravity reading. I read 1.018 on my hydrometer.

Is it possible, that the wort completely fermented out in the first 24 hours, and I just havent seen any additional activity since? I have used the same type of yeast for my last four batches (all extract brews) and have had airlock activity in these batches for over 3 or 4 days.

Thanks for the help,
Aaron

 

[blacklab]

Entirely possible. What yeast did you use? Although I have to say that 75 to 18 in 24 hrs is FAST. Just for kicks I would sanitize something and give it a stir. Then see if it goes lower. Oh yeah - is 18 your goal FG? If so, who cares?

I have about 15 AG brews under my belt and noticed from day 1 that the wort created is much more fermentable. Most of my smaller beers are done in 2-3 days with dry yeast, or if a starter is used with a liquid yeast.

 

[Aaron1983]

Entirely possible. What yeast did you use? Although I have to say that 75 to 18 in 24 hrs is FAST. Just for kicks I would sanitize something and give it a stir. Then see if it goes lower. Oh yeah - is 18 your goal FG? If so, who cares?

I have about 15 AG brews under my belt and noticed from day 1 that the wort created is much more fermentable. Most of my smaller beers are done in 2-3 days with dry yeast, or if a starter is used with a liquid yeast.

I used Danstar Nottingham dry yeast with a typical warm-water starter fixed up 30 minutes before pitching. I am very close to my target of 1.015, of course, my estimated time in the primary is still 3 days away.

I'm just glad I took a sample to read, I was starting to get concerned.

 

[FlyGuy]

In my experience, Nottingham can produce some very fast fermentations, particularly if you oxygenated well and ferment on the warm side. Of course, this may be cause for concern sometimes because a warm fermentation with this yeast can sometimes lead to off flavours. For that reason, I like to go cooler with Nottingham -- say about 63 - 65. It ferments very clean in this range (or lower, if you can control the temps very precisely).

 

[niquejim]

In my experience, Nottingham can produce some very fast fermentations, particularly if you oxygenated well and ferment on the warm side. Of course, this may be cause for concern sometimes because a warm fermentation with this yeast can sometimes lead to off flavours. For that reason, I like to go cooler with Nottingham -- say about 63 - 65. It ferments very clean in this range (or lower, if you can control the temps very precisely).

This is why I always cool to 50f( ale or Lager)( yes I've fermented Nottingham and S-05 that low and it works) and then let it rise SLOWLY depending on what I wanted. Most of the Funky flavors happen within the first 24-36 hrs and I keep it cool for that period( Belgians don't count)

 

[Dr_Deathweed]

Yeah, I have had a brew or two ferment out that quickly, but as mentioned above, temperature rises with this fast a ferment can possibly lead to some off flavors