I brewed a Nelson rye IPA on Saturday, pitched that evening with a OG 1.065, using my beer bug, after little less than 36 hours, the fermentation is essentially 'complete' with the FG of 1.005 (little lower than I wanted but thats fine). Single infusion mash of 90 minutes ~150F with 3rd generation Conan yeast. Typically my IPAs take about 5-7 days to finish fermenting, and thoughts of why this batch would be so crazy fast? I pulled a sample and hand measured, readings are accurate, taste is fine, light rye finish with no off flavors yet.
My first post here was about a German Dark I brewed that was done in 3 days. I thought it weird so came asking questions. I was using dry yeast, so can't comment on the difference. But my brew is still being drunk with delight, sometimes things just go quick.
Without seeing a recipe, I might be a little worried about infection with an FG of 1.005, but according to Yeast Bay, "Attenuation has also been reported to increase when repitching after the first generation"
I metric fuck ton. LOL Honestly, I made a 1200mL starter, then a 2L starter step up and then a 3L starter from that. I was getting stuck fermentations with my last couple of batches, and thought maybe some extra yeast would help. I know over pitching never hurts if you have the yeast around.
I was thinking possible infection as well, but it tastes completely fine like a normal IPA, no off flavors yet.
I don't think you're batch is infected (but it's possible) I think the amount of yeast you pitched coupled with slightly warm ferm temps are probably the cause. You stepped it up twice then pitched. That yeast was rearing to go. I wouldn't assume there are no drawbacks to over-pitching but I think you are probably fine in this case. What was your recipe?
8.3 lbs. - 2 Row Pale Malt 1.7 lbs. – Maris Otter 2.3 lbs. – Weyermann Rye 1.0 lbs. – Carafoam or Carapils 0.5 lbs. – Acidulated Mashed around 150F for 90 minutes, standard 60 minute boil. Then for hops: 60 Min. – Southern Cross 9 grams 30 Min. – Nelson Sauvin 6 grams 15 Min. – Southern Cross 9 grams 15 min. - Whirlfloc 5 Min. – Nelson Sauvin 18 grams 5 Min. – Southern Cross 12 grams Dry hop at 3 days with 28g Southern Cross and Nelson, then again at secondary with 60g Southern Cross and Nelson. I use Conan yeast a lot, but WLP001 would work just fine. Should be ~1.069 OG with 1.016 to finish.
Sounds like a good ferment cause of the metric f ton , lol, a healthy wort , and good temps. Let us know how it turns out.
I've never used Conan but when I use 1318, I'm usual close to terminal in 3 days. Beers are perfectly fine and I'm sure your's is too. I'm pretty interested in it chewing down to 1.005... 94% attenuation!?
Did you top-off with water shortly before taking your FG reading? Could be that the water was not well mixed in to the beer and you tested a 'thin' sample of the beer.
