Fast Fermentation

That would be pretty fast. Make sure there is enough liquid in your air lock. Let the beer sit a couple weeks before dry hopping. Good luck.

 

Did you have any temperature shifts? What yeast strain did you use? Some, like wlp 530, shoot off like a rocket and then hit a wall, and takes a few days to finish up. Also, make sure that everything is sealed properly. Like the other guy said, I'd give it another week or two even without the airlock activity. Even if it did ferment out already, the beer will benefit from sitting on the yeast for a while longer- this will help clean up any fermentation by-products.

 

With 15% sugar and a robust attenuative yeast, that will happen (fast fermentation) more often than not.

 

Agreed. And if you don't have fermentation control I wouldn't be surprised. Did you use a starter?

 

Airlock activity is a poor indicator of fermentation status. Don't assume that, just because the airlock is doing nothing, fermentation is done. Even if the beer is fully attenuated after two days, the yeast still has a lot of work to do.

 

You don't tell us what the gravity is, which makes it impossible to say one way or another with any confidence. It's probably that the majority of fermentation ended in two days but there is still fermentation continuing to chip away at the gravity.

 

Short answer no.
Longer answer... sort of. You didn't mention pitching temps, if you used a starter, if so how big, or was it dry, vial or smack pack yeast. Under optimal conditions, you could have the yeast chowing through most of the sugars in that time, but I bet there are a ton of byproducts and fuselage in there. Leave it be for at least two weeks more for the yeast to clean up after themselves and to settle out.

 

Hmmm, pitched on a yeast cake, fermentation started in 2 hours, and the fermentables included 15% sugar. I personally could see this beer reaching FG in just a couple of days. Lots of yeast and lots of good ‘food’ could result in a very fast ferment.

Cheers!

 

Did you use the entire cake? That explains more, using a large, active yeast cake can lead to fast and explosive fermentations. I have found that is a good way to brew. You can overpitch, but that is much rarely and unlikely as underpitching. 2 days might not be out of question. Has there been any activity since?

 

Have you taken any readings? It is possible that there could be a slow leak in your bucket or carboy setup, or other factors to consider. 10 days is certainly possible, but I'd honestly give it another week. What was your starting gravity?

 

Ah, 1.084. that's pretty big, I'd let it sit on the yeast for another week or so and let it clean up. I'd probably take a reading to know where its at too, or just do it when your'e ready to keg. I wouldn't rush a beer that big.

 

Taking a gravity reading Friday would be Kosher. You really don't know if attenuation is finished.

 

Especially for a beer this big, I'd probably let it go a little longer (even if attenuation is done) before kegging. But that depends somewhat on your dry-hopping strategy. If you are DHing in the keg at room temp, you can get away with racking a little sooner, since the yeast will stay active and continue cleanup.

 

I would let a beer this big sit in primary at least a month, maybe two. If you're doing a secondary (I don't), then move it after a month. It won't be ready for at least two or three months anyway, so there's really no rush. Let your schedule decide - the beer really doesn't have one.