Krausen gone at 72 hours

[Medved]

Working on my first batch of beer. I had a very thick sheet of Krausen that formed very early during fermentation. It has how left as suddenly as it came, and is gone at the 72 hour mark. The airlock is still bubbling at a decent pace. Is this normal?

 

[Sammy86]

Working on my first batch of beer. I had a very thick sheet of Krausen that formed very early during fermentation. It has how left as suddenly as it came, and is gone at the 72 hour mark. The airlock is still bubbling at a decent pace. Is this normal?

Very normal. As the Godfather of Homebrew Charlie Papazian says, Relax, Don’t Worry, Have A Homebrew (RDWHAHB)!