3 gallon all grain recipee started at 1.051 and started fermenting within hours of pitching an English ale yeast.
24 hours later fermentation slowed to a crawl and it's at 1.013.
Too fast, or this happens occasionally ?
My limited experience is that fermentation started 24 hours later, and was vigorous for a day or two. This was literally done in 24 hours....
Hoping this doesn't affect flavor, and should I wait the two weeks anyway before bottling ? Let things settle out ?
24 hours later fermentation slowed to a crawl and it's at 1.013.
Too fast, or this happens occasionally ?
My limited experience is that fermentation started 24 hours later, and was vigorous for a day or two. This was literally done in 24 hours....
Hoping this doesn't affect flavor, and should I wait the two weeks anyway before bottling ? Let things settle out ?