isomerization
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I see a lot of people posting about how quickly kveik gets you down to F.G., from 3-4 days, however I have this happen consistantly when I use either London ale III or Imperial dry-hop. Active fermentation with Krausen starts within 12 hours and I go from 1.062-1.064 down to 1.012-1.014 in just about 72 hours. Am I experiencing non typical results?
At the OG you listed kveik yeasts are done in under 48 hours, likely close to 24. I would say your results are normal as well (for ales at that gravity).