This, my forth batch, seems to be done fermenting already. Unlike previous posts where I worried when it would happen. This brew got bubbling like gangbusters. In just a few hours after pitching the yeast for this brown ale, a froth had built up it was extremely active for about 14-16 hours. Now it's all quiet.
In addition to about 1 1/2 of malted barley, I brewed 6 lbs of dry extract. Could it be I'm ready to bottle so soon?
In addition to about 1 1/2 of malted barley, I brewed 6 lbs of dry extract. Could it be I'm ready to bottle so soon?