Brewed for the first time with spring water (as opposed to my crappy chlorinated tap water), a Midwest Pumpkin Ale. Pitched 12g (2 Munton's packs) of dry yeast, re-hydrated in about a cup of spring water. SG 1.04X (hard to read, but mid 1.04's somewhere, as it should be). I pitched at 7pm Sunday, 70degF. Before going to bed that night, 4 hours later, had a little sign of life of activity in the airlock - actual bubbles coming out very slowly.
By Monday morning, it was alive with activity. Monday night, it was a CONSTANT flow of CO2 coming out.
Got up this morning (Tuesday), 36 hours after first pitching, and airlock activity STOPPED!! I'm debating on waiting a day or two, or cracking it open to check the gravity. Could it be possible that a violently active fermentation could be complete so soon?
Is over pitching a bad thing? Normally I pitch a 11.5g Safale pack, so 12g isn't that big of a difference. Biggest difference is using the store-bought spring water for the first time.
By Monday morning, it was alive with activity. Monday night, it was a CONSTANT flow of CO2 coming out.
Got up this morning (Tuesday), 36 hours after first pitching, and airlock activity STOPPED!! I'm debating on waiting a day or two, or cracking it open to check the gravity. Could it be possible that a violently active fermentation could be complete so soon?
Is over pitching a bad thing? Normally I pitch a 11.5g Safale pack, so 12g isn't that big of a difference. Biggest difference is using the store-bought spring water for the first time.