Rapid gravity change

[7 Slot Brewing]

On my latest brew, the OG was 1.060 three days later it is 1.016? Is that even possible to ferment that fast or did I mess up on my reading? This is the first time taking a reading this early in the process.

I did a 2l yeast starter on my stir plate for the first time ever. Could this be the reason?

 

[LarryBrewer]

I did a 2l yeast starter on my stir plate for the first time ever. Could this be the reason?

Yes! With a starter lag time is virtually non-existent and the beer will ferment much faster. Way to go!

 

[Ozarks Mountain Brewery]

one time I actually fermented a 60 down to 10 in 3 days using 05 yeast, I was blown away but was a great beer. red ale

 

[The Brew Mentor]

Common with a proper healthy pitch.

 

[brewmer]

Just racked my first belgian today gravity dropped from 1.063 to 1.012 in 6 days, i racked it after 9 days at 1.010 im well pleased with the wlp500 it smells great and the samples taste so lovely i might try wash and reuse the yeast..

 

[Nosybear]

Likely overpitched. In a five-gallon, normal gravity (<1.06), a one-cup starter is adequate! Overpitching means a fast fermentation but the yeast may not mature enough to throw the flavors you want. I really noticed the flavor of my beers declined when I was doing bigger starters. Since I don't count yeast my rule of thumb is now 1/2 C DME in 2 C Water for 1.065 and less, 1 C DME in 4 C (1 L) water for higher gravity beers. And if I'm doing less than 1.05, a smack-pack or vial are enough. Seems to work nicely!

 

[7 Slot Brewing]

Thanks for all the replies. I am definitely on board for starters!

Possibly overpitched, but by calculations and the age of the yeast possibly under.

Pitch 1.0
Cells needed 279 billion
Existing cells 34 billion
Step 1 (1L 1.040) grew to 194 billion ( let settle, decant and add to step 2)
Step 2 (1L 1.030) grew to 263 billion

Only way to know would be to start counting before pitching :lol: :lol: :lol: :lol:

 

[The Brew Mentor]

To achieve the proper gravity for your starter, I always use a 10/1 ratio of water(ml) to DME (grams).
For example.. 1000 ml (1 liter) water with 100 grams DME (3.5 oz.)
This is directly from the wyeast website;

Starter Recipe:
The optimal media for cell growth and health require using a malt based media (DME) fortified with nutrients. Gravity should be kept near 1.040 and cultures should be grown at 70°F.

Recipe
0.5 cup DME (100g, 3.5oz)
½ tsp Wyeast Nutrient
1qt.(1L) H2O
Mix DME, nutrient, and water.
Boil 20 minutes to sterilize.
Pour into a sanitized flask or jar with loose lid or foil.
Allow to cool to 70°F.
Shake well and add yeast culture.

Hope this helps,
Brian