So I brewed the Bourbon Barrel Porter beer on Sat 5/5/12, had a starter size as recommended by Beer Smith, pitched about noon. (OG 1.072) Temp started at 63 and rose (due to fermentation to 69) and eventually fell back to the 63. My question is that fermentation activity seemed to be done in 48 hours. Krausen fell back and airlock bubbles stopped.
I do plan on 2-3 weeks primary then a long secondary after I add the Bourbon and oak.
My question is has anyone else had a very fast fermenation using Wyeast 1728 Scottish?
It’s a fast fermenter but I’d check the SG and make sure though. It’s a great all-around yeast. It has never disappointed me and I used it in two different beers that are in the final round at NHC.
