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?