Running a simple amber ale kit to stock up quickly for summer in Australia. All per recipe, 22 litres, 1050 og, dry ale yeast, and fermented at 22c (72f). Fermented like crazy from 3 hours in and over the whole weekend, about 1 bubble per second. Over the time I was at work today it has slowed almost completely. it's at exactly 3 days now. I was expecting this to take 7-
10 days at this temp.
It is maintaining a touch of airlock pressure but only about a bubble per half hour! Gravity 1015. Tastes ok, bitter but not sour. Not sweet. A bit cloudy but after 3 days I guess this is ok.
Thoughts? I am going away for a few days, and it's in a temp controlled fridge. I think I should wait it out, but is there anything I can do tonight to give it a better chance?