I’m brewing my first beer (irish red, dry yeast) and I wanted to make sure fermentation is going normally. It started the process about 12 hours after pitching the yeast and developed a good krausen over the first 3 days. Now, on the morning of the fourth day, there is no longer a layer of krausen on the top and the bubbling in the airlock is far less frequent. Is this normal? Has fermentation been successful? Considering how fast the process has gone, I am also considering moving to secondary after only a week so it doesn’t sit on the sediment that has accumulated on the bottom of the carboy.