I bought my first beer kit (1 Package of light, dry Malt extract with Bittering hops (Northern Brewer) already mixed into the dry malt
1 Package containing Crystal and Victory malts (Specialty Grains), 1 Package of Flavor hops (Hallertauer),
1 Package of Irish Moss 1 Package of Nottingham Ale Yeast)
That said- I pitched my yeast when the wort was probably around 80 F. I also did not know that I needed to aerate the wort, so I syphoned it into the primary.
The airlock bubbled like crazy for about 12 hours, then slowed, then completely stopped after 48 hours. I did not note the starting gravity either. The beer fermented at 72 F. I racked it into the secondary today after taking a reading from my hydrometer of 1.014.
Is this fast fermenting normal? Did I possibly do something wrong? And when do you think I should bottle? The airlock bubbled once ever 60 sec, but is now silent again.
Thanks for any tips- ....