I am a new homebrewer and brewed my first beer yesterday. It’s a Belgian Wit from a recipe kit at my LHBS. I have read a bunch, and understand the process fairly well. I have a question about how fast the krausen should fall. Here was my beer just after pitching and move to the closet. Air temp is 67.
After only 5 hours I had obvious fermentation going on and a couple inches of krausen. Air temp still 67.
Woke up this morning (about 10 hours later), took a look and saw that the krausen has come through the airlock, and then has fallen to only about 1/2 inch high. Air temp dropped overnight to about 65.
Airlock is still bubbling constanly (filled it back up with sanitizing solution).
So is this common for the krausen to form so quickly and then fall overnight? Should I leave it alone, shake it up, or take a gravity reading? Oh, and the yeast is S-33.
Thanks a bunch for the help!