The journey of a home wine and beer maker living in Westminster, MD.
Blimey - I've never had an airtrap go that fast before. Are you sure you didn't speed up the film? I put it down to the fact it is a British Ale yeast, of course! (Actually, a truly British yeast should stop after about half an hour of work and demand a tea break.)
:) Good one Ben. The airlock is still bubbling pretty quickly but not as fast as it was. Those British yeasts sure are fighters. I may use a technique called "Yeast Washing" to save this strand when it's finished with the ferment.