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Ultra fast ferment question on a DIPA

telemarkus

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Hi all;

So I brewed a citra DIPA the other day (Friday 23, 2017). I cooled the wort and put her in the fermenter and oxygenated well with pure O2 by stone. OG 1.073, 1 min 10 sec of pure tanked O2, yeast WY 1056. fermentation temp a bit high at 72-73F as it is summer and i don't put this one in my controlled freezer. so tonight i measure the first FG by refrac and Hydro. I get 1.016 on the Hydro and  fuzzy ~9Brix on the refrac (corrected states~1.013). i guess the question is this: have any of you experienced a fermentation this fast on a higher grav IPA even at the higher temps in range on the 1056? taste and aroma o the sample were pretty good actually, but part of me cannot believe the speed of this ferment. any oversights and error notes would be appreciated! thank you.

markus
 
Yeah, I have had 3 day fermentations when fermenting at warmer temps.  While good, I felt they would be better with a more controlled, slower fermentation.  I always restrain fermentation now with temperature control at 65-67f wort temp.  I used to crank out in 10 days, start to tap.  Now I go 3 weeks or so.

Cheers!
Joe
 
Thanks Joe.
Yes It would be ideal to not ferment so fast, I will have to put it in the freezer fr control from now on.

 
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