Bourbon barrel porter fermentation problem?

I recently did an all grain bourbon barrel porter and had a very short fermentation it seems. I used one Danstar Windsor ale dry yeast and I saw activity and krausen for less than 48 hours. Should I be concerned? My pitching temperature was about 68 degrees and I used Accumash with distilled water.

Was 68* the fermentation temp.?


I guess I should have asked if that’s ambient or actual temp… If ambient your actual temp. would be 70*+. At that temp. it’s possible that it fermented quickly which can lead to fusel alcohol production. They can give you a “hot” sensation.

I would ride it out, maybe adjust the bourbon addition if it does taste hot.