On Sunday I brewed up a batch of Cherry Porter using pasteurized pure tart cherry juice from Michigan. I've brewed with this juice before, only last time it was in a stout. I used dry yeast (gasp!) for this one and took off like a rocket. Tomorrow is Thursday and I think most of the fermentation will probably be done. It was a very active fermentation that shot fermenting beer through the airlock and gunked things up. I'll probably check the gravity this weekend. Maybe I'll get lucky and be able to bottle a week after brew day.