Fast fermentation

Discussion in 'General Brewing Discussions' started by UB2, Jan 15, 2014.

  1. UB2

    UB2 New Member

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    I may have "over pitched" starting OG was 1.056 just 3 days in it is at 1.01.
    I'm thinking I need to let this sit for at least a week so the yeast can clean things up. Any insight?
     
  2. Smitty27

    Smitty27 Member

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    What yeast was it?
     
  3. UB2

    UB2 New Member

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    Danstar Windsor, a full packet in a 2 gallon batch. This was sort of an experiment, honey mango.
     
  4. Smitty27

    Smitty27 Member

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    I've done that with a slurry before and within 2 days it had done the same thing but I always keep mine a minimum of two weeks to be sure fermentation is done and give the yeast some time to clean things up and start to clear. I haven't used that particular yeast but I wouldn't remove it after 3 days. Its a honey mango, did you put actual honey in there or a honey like malt? If so, how much honey?
     
  5. Ozarks Mountain Brew

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    it doesn't matter what size a batch is or how much yeast you put in the time to ferment and condition is still the same.
    For best results 10 days to 2 weeks in my book just to ferment, then a week to condition
     
  6. UB2

    UB2 New Member

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    1lb honey, 2 mangos, diced. I will give it 10 days and then it will go straight to bottles.

    Thanks for the replies!
     
  7. Tom McLean

    Tom McLean New Member

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    Honey usually takes forever to ferment. It is made up from complex sugars.

    Good luck with it.
     
  8. UB2

    UB2 New Member

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    Follow up the Honey mango turned out great, a bit hazy but I rushed the first taste. Going to let this bottle condition for a few more weeks.
     

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