We brewed the Smashing pumpkin ale on Sunday. Fermentation started very quickly on Monday and was very active. As of Tuesday night it was almost non-existant. My first time with this particular beer but normally the fermentation seems to last about 2 days.
Is a short and active fermentation normal with this beer or should I add more yeast. We did an Oktoberfest LY that was inactive until about the 3rd day after the wort was created which I found out later was normal for that beer and yeast.
Any thoughts would be appreciated.