These guys are right. Depending on what type of yeast you used, it
might just be finished. Yeast will ferment faster at a higher
temperature, also, ale yeast does its thing faster than lager,
moreover, the more sugars in the mash, the longer it will ferment.
With that said, if you're doing an ale, don't have a controlled
temperature on your fermenter so it's room temperature, and maybe you
did not get a good extraction rate from the grain, it can ferment in
3-5 days. You'll just end up with something as strong as Coors light
or Bud light, which you probably don't want...

Carl


On Wed, 15 Sep 2004 07:05:22 -0400, "Denis Lahaie"
<lahaiedenis@yahoo.com> wrote:
[color=blue]
>Hello folks,
>
>I have a batch on that started well. For the first four days, the bubler
>was going great, but it has already slowed down to one "blub" every 20
>seconds.
>I was thinking about using a campden tablet to clean it up and then adding
>another packet of yeast. Any thoughts or ideas on this?
>
>Thanks,
>Denis
>[/color]