I recently make the NB Breakfast Stout AG recipe, which calls for the 1084 Irish Ale yeast. It was my first time using this yeast. I pitched it straight (no starter; OG was < 1.040), the wort was well-aerated with O2, and included a teaspoon of yeast nutrient. Fermentation started close enough to on-time, but when it was finally at high krausen, the krausen was different than my past experience.
It was never very thick… maybe 3/4" (for a 6.5g carboy), and it fell back into the wort within about 2 days. Fermentation was in my basement, which was cold, but the stick-on thermometer read > 62-64 until the fourth or fifth day after pitching; most times the thermometer read about 66. Concerned about a stuck fermentation or too-cold temps, I put a brew belt on it about a week after pitching and (accidentally!) let it get up to 78, though also without any noticeable activity.
Does anyone have any experience with this yeast to say whether or not this is normal activity for this yeast?