Fermentation length

[Lupulin Junkie]

Brewed my first batch in 5 years this past weekend. Used a English Style Ale yeast. Rehydrated it and pitched it at the appropriate time. It took off with a vengeance within about 3 hours. Got up Sunday morning and checked on it, and hardly anything. Krauesen was good and thick, but hardly a bloop. It is fermenting, but it is like its allready towards the end of the fermentation process. I'm gonna let it run its course, but is that quick a response from the yeast normal?

 

[BOB357]

Some yeasts are very quick to start and may finish active fermentation in 3 days or less. Higher temperatures will often encourage this. Depending on the strain, English ale yeasts may flocculate and drop out prematurely so when the Krausen recedes be sure to give the fermenter a gentle swirl or 2, just in case.

 

[McMullan]

Have you taken a gravity reading?

 

[Kevin58]

Remember that airlock activity is not a reliable indication of fermentation. If you have krausen and it is fermenting as you state then the CO2 is finding a way to bypass the airlock. No big deal.