Hi, Im a beginner and this is my first batch ever. 5 gallon batch with o.g 1.058 ( hit way too high and diluted with water to get this OG). After a few hours, the bubble started going crazy in the airlock. After 24 hours, no more bubble. I opened the fermentation bucket after 36 hours to harvest the yeast, but there were no yeast floating on top. It is almost clear but bubbling a little. Is this possible that the beer is done after just 1 day? The fermentation temperature is between 31C-33C ( 88 - 91 F). The gravity reading with refractometer is 1.027. Took a sip and it tasted like a flat beer. Quite pleasant and no off flavours or aroma.
Is the fermentation done? Should I give it a few more days before bottle conditioning? Please guide me. Any advice is welcome. Thank you.
Kveik Lutra done fermenting in 1 day?
- Thread starter Yuva
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Also you can use this calculator to determine FG using a refractometer
https://www.brewersfriend.com/refractometer-calculator/
https://www.brewersfriend.com/refractometer-calculator/
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The kveik yeasts are real fast, but the taste improves by leaving it a bit longer.
Question: what do you mean by opening the bucket to harvest yeast? The trub will settle out, so if you want to re-use yeast, just wait till bottling.
Does your bucket have a spigot? As you don't really want to open your bucket to often, because of potential oxidation.
Looks like you are off to a great start though.
Are you going to bottle or keg?
Question: what do you mean by opening the bucket to harvest yeast? The trub will settle out, so if you want to re-use yeast, just wait till bottling.
Does your bucket have a spigot? As you don't really want to open your bucket to often, because of potential oxidation.
Looks like you are off to a great start though.
Are you going to bottle or keg?
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Yes, as @Zambezi Special says don't open the bucket during fermentation. You don't want air (oxygen) getting to your brew.
When you are done bottling (another O2 introducing subject) slosh around the bucket to kind of liquefy the bottom trub. Pour that into your sanitized container. I have found the small jars with the wire lock tops and silicone gasket, like the fancy beer bottles, work better than screw top mason jars.
When you are done bottling (another O2 introducing subject) slosh around the bucket to kind of liquefy the bottom trub. Pour that into your sanitized container. I have found the small jars with the wire lock tops and silicone gasket, like the fancy beer bottles, work better than screw top mason jars.
Some people harvest yeast during high krausen via "top cropping" versus collecting trub after fermentation
I wish ive seen ur comment earlier. Ive opened it again and collected some beer to measure the SG. Im going to leave it till Friday when I plan to bottle and hope all goes well. I am planning to bottle it. Havent received the bottles and caps yet so have to put off till Friday. Otherwise I would bottle it straight away as I have probably introduced lots of oxygen. Fingers crossed
Yup was trying to do that. But to my surprise, no krausen at all after just 1.5 day.
Likely it is fine. But for next time, let it sit until it's done, then let it sit a few days longer. After bubbling stops there are still some yeast processes happening that improve the beer. It can be left like that for a few weeks if need be,
Once most of the beer is out, the layer of yeast and hop matter on the bottom will be easy to harvest. Into a sanitized jar, into the fridge with the cap loose, good for several weeks at least.
Thanks for the advice. This harvesting method seems way easier. Somehow I learned only the top crop method which seems technical and risky.
