I just pitched some Imperial yeast A20 Citrus in a 3 gallon NEIPA on Saturday 8/5 for the first time and it was fermenting like crazy for about 2 days. Today it has seemed to have slowed down quite a bit, Its still really hazy which is what I was looking for and still bubbling a little. i'm thinking about taking a gravity reading to see where it's at. I had it at about 65-68 degrees upstairs for a day. and then put in in the basement where it was a little warmer, probably 70 degrees. Some other yeast I've used for IPAs have been active for over a week. Does anyone have any experience with this yeast and is this normal for this imperial yeast? I kind of thought that it would be a little more active for a couple more days? Right now I have it in some blankets in the basement. Any thoughts would be helpful. I can post more info if needed. Thanks, Brendan
Is this the Sacch "Brett trois" strain? If so, I used it once (WL strain) and I don't recall thinking it was slow, or fast. My guess is that you have a normal fermentation, and a couple days ore certainly won't hurt, and neither would a hydrometer reading at this time. My druthers are to take the hydro reading when you think it is done, and let it go a few more days, and check again. If there is no change and it tastes like something you want to drink, maybe time to package?
Hey, Yes, I believe it is their version of a Brett Trios strain. Sweet thanks, Wasn't sure because some of the other yeast i've used for IPA's have been active for over a week. I'm really intrigued by the color the beer has though. It's a weird hazy yellow color. I can't wait to try it, It looks like juice.
What you described sounds like a fast acting yeast. Some strains tear through what you give them. Others work a lot slower. Check the gravity, and see where it's at in relation to what is suggested as a final. The yeast aren't going to give one rip about a couple degrees when you are talking about the temp range you have. They have already done most of their work already, and are now very likely just working through secondary. If you see they've stabilized on gravity. Get ready for packaging.
This is their sacch trois strain. I have made several NEIPAs with it and it starts out very strong but finishes a little slow. Normal time for me on an IPA at 1.065-1.070 is about 1.5 weeks to keg. The more you push the upper temp limits of this yeast the more citrus you will get. I've go as high as 80 degrees and get mad fruit and citrus from it. HTH!
I have had beers hit FG within 3-4 days before. It's very possible it's already done. I would suggest letting it go for a few more days to allow the yeast to clean up and whatnot then you can go ahead and package or dry hop, whatever your plans are. When the yeast is done, they're done!
Sweet! I plan on dry hopping it at 7 days and 11 days from when yeast was pitched, cold crashing and then bottling.
