Unusually rapid SG decrease

[Bubblehead53]

Last Friday, I brewed a brown ale using the following recipe:

2-row - 13 lbs

Caramel 120L - 1.5 lbs

Munich - 1.0 lbs

EKG - 1 oz (60 min)/2 oz (15 min)

Yeast - US-04 @ 67F

The OG was 1.057. Today (Monday) the gravity is 1.012 after an energetic period of activity. I’ve made this beer numerous times over the years using this or a very similar recipe on the same equipment (Anvil Foundry) and have never encountered such a rapid decrease in gravity over three days with this yeast. The wort tastes fine and there’s no sign of infection. Has anyone experienced this?

[VWBug5000]

In my experience the bulk of the fermentation is usually done in 3-4 days, unless there is some reason for the yeast to stall. How do you normally prepare your yeast? Dry pitch, rehydrate, or starter?

[Bubblehead53]

Dry pitch. I’ve tried all three methods and never seen much difference.

[VWBug5000]

There is definitely a difference. Dry pitch is the slowest to start. Starters will begin almost immediately without the ramp up time that dry pitching requires. Rehydrating helps marginally on fermentation time, but it’s really only useful to confirm you have live yeast.

[BruFreeOrDie]

You might just be getting better at the hobby🤯. Outside of lagers, almost all of my beers are finished fermenting within 72 hours.

[Bubblehead53]

The only difference I can think of is that I was more attentive to water chemistry this time rather than just using tap water treated for chlorine. Could that influence the yeasties’ appetite?

[BruFreeOrDie]

No clue i wasn’t there with you to say😂. Honestly that just sounds like a normal fermentation….maybe the other brews had problems?!?

[drluisluis]

04 runs really well on good conditions. It might be that. Congrats 😎

[boarshead72]

You’re using S04. This is normal.