fermenting

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windy

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Hi All,
just wanted to share this, I did a brew last weekend 19 Liters, SG was 1.050, in 24 hrs it was 1.000 !!!
it had finished in 24 hours , never seen that before.
I live in Thailand and the heat under the stairs cuboard is always around 28/30 c. Usually my brew takes around 3 days to finish. I normaly use Saflager s-23 yeast for my Lager brews ,but this time I used Mangrove JACKS Bohemian-84-
just gonna let it sit for 2/3 weeks, then bottle. Do you think it will have some off flavours.
 
It shouldn't finish that quickly. What was your fermentation temperature?
I'd bet on esters with that quick a finish by a lager yeast.
 
How did you measure the gravity?
Did you correct for temperature?
If it was with a refractometer, you need to use a conversion table as it doesn't give the right reading in the presence of alcohol
 
windy said:
the temp is always around 28 c
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That's high even for ale yeast, you should be around 20 C for ales, 10 to 15 for lagers. You will probably get a very fruity beer.
 
windy said:
the temp is always around 28 c
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I have seen lagers become phenolic above 22C (72F). Fruitiness will be the least of your worries, high alcohols (rocket fuel flavor) and phenolics are the main concern. If you live in a tropical climate, I think Kviek Lutra, Voss or Hornidal would make a much better beer. 28-35C is perfect for those yeasts.

When it finished in 24 hours, the beer itself is fermenting so hard that the yeast can become very exothermic and the temperature can spike 5C or more.
 
windy said:
the temp is always around 28 c
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Wow, that is way over the happy zone for most yeasts. Plus as @HighVoltageMan! says, inside the fermenter will be even higher during active fermentation. Unless you have some way to cool your fermenter down you are pretty much stuck with Kviek or Saison yeasts. Is something like a chest freezer or refrigerator (with separate temperature controller) possible? Normally I'd suggest something cheap like a swamp cooler but, in a hot & humid environment there wouldn't be enough evaporation to drop the temp much at all.

Good luck & keep us posted
 
What are you brewing? What style? I saw a lager mentioned but are you brewing a lager at that high temp?
 
You've gone this high with S23? I'd expect some rough flavours your beer though as long as you enjoy it:).
 
Zambezi Special said:
How did you measure the gravity?
Did you correct for temperature?
If it was with a refractometer, you need to use a conversion table as it doesn't give the right reading in the presence of alcohol
Click to expand...
hydrometer reading i used
Ward Chillington said:
What are you brewing? What style? I saw a lager mentioned but are you brewing a lager at that high temp?
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yes, Im brewing pilsner style lager, had great success so far , changed yeast this time think i have a problem now , alwas used saflager -s- 23 yeast been ok .
 
windy said:
yes, Im brewing pilsner style lager,
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Ok glad it's been working for you.... then on the other hand what the comments have been addressing is that your process is very different than what works best with a lager yeast and the expectation is that you'll get negative off flavors following the process and outcomes you described but if you like it...have at it! It's one of the joys of homebrewing!
 
As noted above that is way too high of a temp for fermenting beer, unless you are using Kviek yeast or fermenting under pressure. Likely to produce more of the hot Fusul Alcohols and esters if you let it continue.
Beer will be better if you can find a way to ferment it cooler.
 
Does anyone have an idea why windy's beer finished fermenting within 24 hours and a FG of 1.000?
I underrtand the temp isnt optimal, but I'm really supprised about the low end gravity
 
No doubt the yeast erupted. The refract reading is prob not corrected for alcohol
 
Your right. It does seem too low. I don't know.
 
WesBrew said:
No doubt the yeast erupted. The refract reading is prob not corrected for alcohol
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He used a hydrometer. So it could be it wasn't calibrated or wasn't adjusted for temperature. @windy, could either of these things have contributed to an incorrect gravity reading? Although hydrometer adjustments due to temperature usually adjust the gravity up not down, so it wouldn't be that. The low reading could be from an infection or a wild yeast or some brett from a previous batch hiding out in the fermenter.
 
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