Too fast SG drop?!

[mercilessrich]

I'm brewing my first lager (muntons export pilsner) which I started last night. I used 1kg muntons light spraymalt with 100g sugar (HBS guy said if using SM add 10% extra sugar). I double pitched the yeast which I hydrated first.

Think I may have been a bit hasty adding the yeast as temp may have been around 30. Also added half a teaspoon of brupacks yeast vit. My flat is on the warm side but have reduced the temp and trying to keep it around 22. The original SG was just over 1050 and checked it now (24hrs after starting) and its dropped to 1020. Is this too fast a drop or am I just being paranoid?!

Thanks,

Rich

[brysie]

hi richy

im no expert but that seems extra quick doesnt it. i wonder if a very fast ferment affects the taste?

i started a coopers bitter kit last night.with dsm and a pinch of nutrient and the sg was only 1030 which i thought was a tad low, so i chucked in 100g of demarara for good measure, and although there havnt been any bubbles through the airlock {im sure the barrel leaks] theres an inch of sediment in the bottom and the sg hasnt changed.

im wondering if my hydro is faulty. maybe one of the more knowledgeable chaps on here can shed some light.

[Reg]

I'm brewing my first lager (muntons export pilsner) which I started last night. I used 1kg muntons light spraymalt with 100g sugar (HBS guy said if using SM add 10% extra sugar). I double pitched the yeast which I hydrated first.

Think I may have been a bit hasty adding the yeast as temp may have been around 30. Also added half a teaspoon of brupacks yeast vit. My flat is on the warm side but have reduced the temp and trying to keep it around 22. The original SG was just over 1050 and checked it now (24hrs after starting) and its dropped to 1020. Is this too fast a drop or am I just being paranoid?!

Thanks,

Rich

In centrally heaqted houses yeast can race quite quickly. Your ferment sounds like it will be done in around 2 days which is within normal times in a warm room.

Reg.

[davekermito]

I've had some drop 32 in 24 hours of pitching with no ill effects so I wouldn't worry.

I've found the yeast nutrient speeds up the whole process by a day, so I can normally drop from 1050 to 1020ish in the space of a day. Nowt to worry about.

[mercilessrich]

Thanks guys, reassured. Put it in the 2ndry vat for 2 days and bottled today. Will see if it carbonates!

[KevP]

I've been pondering a similar thing myself recently.
My last 4 or 5 brews have all been a little lacking in body, despite me brewing them to the same methods, the only addition was an aquarium heater to level out the winter lows (aroung16C) of my kitchen at night.
I had already checked this heater in an FV of water and made sure it did its job, which it does.

So in a little test I have my two latest extract brews on without any heaters and as I brewed before.