Hello, ladies and gents- long time no see! It's been a couple months since I was last on, and you provided some really great advice then, and I'm hoping you can do so again this go around.
I brewed my first ever batch of beer Wednesday afternoon, and after a slow start (thermal shock, maybe?) I had some really great bubbling going on all day yesterday. This morning, nothing. I checked "How to Brew" and thought it might be a bit of a low temp (~67F) but that was good. Temperature in the room where I'm fermenting never peaked above 74F and was never consistently above 69F. I know that sometimes a warmer fermenting environment can lead to shortened fermentation times, but one day of active fermentation just seems too short.
So here are the questions:
1) Is it possible that my fermentation was just very rapid, and if it is possible, is it probable?
2) If the above scenario does not seem to be the case, what suggestions do you have for determining the problem?
TL;DR- Beer seems to be through primary in ~2 days. Is this normal? If so, why? If not, how do we correct it?