So I brewed a dry irish stout with WY1084 on Tuesday. OG was 1.044. Pitched around 3:00pm. It was at full krausen the following morning. The next day I got home from work and the krausen had completely dropped. I took a gravity reading just for fun and it was at 1.012. Kept the ferm temp at a solid 64 the entire time.
I assume I’ll get a couple more points out of it but has anyone ever had a yeast finish this quick? It’s the first time I’ve made a beer below 1.050 so maybe this is normal for such a small beer but still I was amazed at the speed of this fermentation with no detectable esters or fusels.
I just did an Irish Red with 1084 and had the same experience. About 36 hours and it was done. I raised the temp to 68 for two days after that then cold crashed it. Now carbing in the keg. Quickest beer I ever made.