When the bubbles stop...

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sacks13

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Brewed a Sam Summer Friday night. When I pitched the Wyeast American Ale 1065 the smackpack hadn't been broken, so I had to cut the little pack and pour into the carboy. Anyway fermentation began by Saturday morning. This morning though the airlock bubbles have stopped. I know I'll need to check gravity to confirm fermentation has stopped, but anybody else confirm a 48-60 hour fermentation for that yeast could be normal? Should I consider pitching more?
 
Just because airlock activity has stopped, it does not mean fermentation is complete. Do as the Muncher commands and take a hydro reading; that is the only way to know what is really going on.
 
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