Hello to the Forum! New to the forum, and brand new to brewing as well. For my 50th birthday, the wife bought me a deluxe home brew kit, Irish Red Ale w/Specialty Grains, and all the fixings for brewing, reading gravity, and bottling. The VERY first night I had already mixed up that first batch, got it into the initial fermentation carboy, and into the basement. OG was 1.045. Within 12 hours it had already begun to produce enough gasses to move the liquid in the airlock, and by day 3 was pushing big bubbles every 1 to 2 seconds, with a solid 3-4 inches of foam on the surface. During this time it remained about a constant 61 to 62 degrees. Now at day 6, fermentation has greatly reduced, the wort is starting to clarify, and the foam head is all but gone. It still burps the airlock about every 20-30 seconds, so it isn't completely done fermenting obviously, but I have noticed that the temperature is dropped to 58 degrees. I called the brew-masters with N.B. and they asked if I was trying to "cold-crash" it. I have never heard this term, nor have an inkling of what that means.
I have read through several posts on here, and it looks to be a great forum to get help, advice, and great ideas! Nice to meet you all! Cheers!