I've read elsewhere that this shouldn't be too bad so I guess I'm just after reassurance that something isn't broken...
I did my first AG brew on Saturday evening (Black Sheep Ale from the Hop and Grain database). Foolishly I started late and didn't get it finished until 4am but I work well at that time of the day/night so that wasn't so bad... lesson learnt, however :)
Here's what I did...
- Saturday morning, I got my yeast (Danstar Windsor 11g dried) going in a splash of high-gravity wort in the morning.
- Very late Saturday night, by the time my wort was ready for pitching it was at 30C/86F and 1.058 (temp adjusted). I really couldn't wait any longer for the wort to chill - it was getting very late!
- I warmed the starter up to wort temp by submerging the sanitised container in the wort and pitched it. The starter had been going for about 18 hours prior to pitching.
- Sunday morning, about 11am, it was bubbling vigourously at 22C/72F
- Monday, about 1pm, I have just checked the fermentation and it has all but stopped. The temperature is about 17C/63F
So, by my reckoning, and not including the yeast starter headstart, it's been fermenting for somewhere between 24 and 30 hours. This is, by a long way, the shortest fermentation I've experienced.
Looking for a little advice about how to proceed - I haven't checked the gravity yet - I don't want to open the bucket just yet... just wondering if there's anything I should do before breaking the seal.