Wyeast London Ale III is a popular yeast strain known for its fast fermentation time. It is commonly used in brewing styles such as New England IPAs and other hop-forward beers. The fermentation time can vary depending on various factors, but in my experience, this yeast strain tends to ferment quite quickly.
Typically, I find that fermentation with London Ale III is close to completion within 4 days. However, it's important to note that this is just the primary fermentation phase, and the beer will still need additional time for the yeast to clean up and for flavors to develop. During this time, the yeast will continue to work on metabolizing any remaining sugars and byproducts, resulting in a cleaner and smoother final product.
To ensure optimal fermentation, I like to warm up the fermentation temperature a bit after pitching the yeast. This helps to kickstart the fermentation process and encourages the yeast to actively consume the sugars. I usually aim for a temperature range of around 68-72°F (20-22°C), which is slightly higher than the typical fermentation temperature for other yeast strains.
In terms of pitching rate, I have found that pitching the yeast at around 48 hours after brewing has worked well for my NEIPAs. This allows some time for the initial lag phase to pass and for any oxygen introduced during brewing to be consumed by the yeast. However, I have also experimented with pitching at the 24-hour mark, and it has yielded satisfactory results as well. Ultimately, the decision of when to pitch the yeast can depend on factors such as the specific gravity of the wort and the desired flavor profile.
It's worth mentioning that while London Ale III is known for its quick fermentation, it's important not to rush the process. Allowing the yeast enough time to complete fermentation and clean up any off-flavors is crucial for producing a high-quality beer. I typically leave my NEIPAs to sit for an additional week or two after primary fermentation before packaging or transferring to secondary fermentation, if desired. This extended conditioning period helps to enhance the flavors and aromas, resulting in a more well-rounded beer.
Wyeast London Ale III is a fast-fermenting yeast strain that can complete primary fermentation in as little as 4 days. However, it's essential to give the yeast enough time to clean up and for flavors to develop. Pitching the yeast around 48 hours after brewing is a common practice for NEIPAs, but pitching at 24 hours can also be successful. Ultimately, patience and allowing for an extended conditioning period will lead to the best results.