This is only my 2nd batch and am stumped. I am brewing the Northern Irish Red kit with the Danstar Nottingham dry yeast. I put the aerated wort and yeast, after rehydrating it,into the bucket primary on Monday at 1pm CST and am storing it at 68 deg. I noticed a few bubbles in the airlock on Tuesday, but nothing “aggressive”. When I checked Weds morning, there were no more bubbles. I checked a couple more times throughout the day and nothing. I was curious, so I opened the top and looked inside. The ring of crud is stuck to the sides about 1" up from beer, but no more kreusen is present. There is some brownish/greenish material still floating on top and there was an occasional bubble rising to the surface. My questions are, has the beer possibly gone through the primary phase already in only 2 days? Is it still getting going? Should I just leave it for the 10 days or pitch more yeast? I haven’t taken a gravity reading because I wanted to not disturb it if possible until I know better, but the OG was 1.042.
Thanks for any help you can give