Fast fermentation

[UB2]

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?

 

[Smitty27]

What yeast was it?

 

[UB2]

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

 

[Smitty27]

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?

 

[Ozarks Mountain Brewery]

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

 

[UB2]

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

Thanks for the replies!

 

[Tom McLean]

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

Good luck with it.

 

[UB2]

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.