Just used Imperial A09 pub ale in a relatively standard pale ale recipe. First time using Imperial Pub yeast.
I PITCHED ON SATURDAY (1.052 OG) AND 48 HOURS LATER IT IS AT 1.010 SG AND APPEARS TO BE DONE. I checked it tonight after dinner and was shocked. No krausen or any activity. The trub cake is just sitting there like it’s been there for weeks.
The facts:
Obviously my warm fermentation helped. But I have a fermenter in the same room that’s on Day 10 with 1056 yeast and it still has traces of krausen.
I know this yeast is supposed to be fast and flocculant, but is this right?
Thanks.
I PITCHED ON SATURDAY (1.052 OG) AND 48 HOURS LATER IT IS AT 1.010 SG AND APPEARS TO BE DONE. I checked it tonight after dinner and was shocked. No krausen or any activity. The trub cake is just sitting there like it’s been there for weeks.
The facts:
- No starter. Pouch pitched directly into ~5 gallons 70 degree wort.
- 75% pale malt, 20% Munich, some victory and acidulated malt. 5 ounces CTZ and Centennial at flame out.
- I saw some visible fermentation activity within 8 hours.
- Due to heat wave, fermentation happened at 74 degrees. I know I fermented a little warm, but I’m not overly concerned with some extra fruitiness in this hoppy ale.
- Hydrometer sample tasted very “green” but no real off flavors.
Obviously my warm fermentation helped. But I have a fermenter in the same room that’s on Day 10 with 1056 yeast and it still has traces of krausen.
I know this yeast is supposed to be fast and flocculant, but is this right?
Thanks.
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