Trub (?) / Foam

[Helium]

Brewed my 2nd batch on Saturday night. Planning on the 1-2-3 method. The airlock was bubbling away like mad, every 2 seconds, by Sunday afternoon. It's calmed down a bit, maybe every 6 seconds, so I wanted to check it out.
There's tons of foam on the sides, as if it had been all foamed up and then receded.
Is it OK that the foam has calmed this early?
There's some post on here where a guy has a pic of his carboy with like 8 inches of foam in it after a few weeks.

[thekulman]

Hi Helium

RDWHAH - 5 to 7 day fermentations are typical, but 2 to 3 day fermentations are not uncommon. Especially for Ale and in the Summer when the temp. is warmer.
Many time the Krauzen (that thick layer of foam that rises up and then falls) does it's thing in 1 to 2 days.

The type of yeast makes a big difference as well. Some cause a huge Krauzen, while others cause barily any. It's all good.

Kul

p.s. - I do 1-2-2 and have been doing so 19 years (first batch in '87). I always test a bottle after 1 wk and then start drinking after 2 wks.
I'm not drinking them all in a week so I figure the majority of the batch will have more than 3 or 4 or even 5 weeks bottle conditioned before I drink it.

[gestyr]

The main thing to remember is RDWAHAHB....relax, don't worry, and have a home brew.

I have seen the activity in my primary die down in as little as 2 days. Don't sweat it. Do you have a hydrometer? It is always a good idea to take a measurement and compare with your OG. This will give you the best view of what is actually happening.

[PeterMorton]

I had a batch of Belgian Brown that did something similar. The foam wouldn't recede after a week and a half. The temperature was high, maybe mid/upper 70's. After a gravity measurement that confirmed for me that the fermentation was comlete, I cooled it down to the 50's/60's and everything dropped to the bottom and the bear cleared up. Maybe that would help?

[wortchillergoal]

I used to work for a place that sold brew supplies on the side, a restaurant supply house. We would have people come in and say they watched their fermenter like a hawk and that fermentation never took place.

One guy brought a sample with him. I asked if he had taken an OG and what it was. He had and he wrote it down and brought it with him. I took a hydrometer reading and it had dropped 20 plus points(a wheat beer kit).

It can happen so fast you don't see it.