Started my Dry Irish Stout on Friday 12/30/2011 . My OG was 1.060 recipe said 1.042, I did steep my specialty grain slightly longer by accident. Possibly about 25 minutes instead of 20 minutes.
I had very active fermentation after about 24 hours, no pause even in the airlock pretty much a steady stream of air coming out.
Now 3 days later there is activity in the airlock once every 5 minutes, I know that doesnt mean it stopped fermenting. So decided to take a gravity reading its now at 1.020, will check in 2 days and see where it is then.
Is this normal for stouts ( my first stout) to have very active fermentation from start and then slow down withing 2-3 days?
I pitched the yeast at 66 degrees, Fermenting bucket sits at a steady 68 degrees i followed recipe to the teeth except for the steeping.posting.php?mode=post&f=26#