I just did my first all grain brew on Sunday. I made the NB St. Paul Porter kit. I substituted Wyeast 1028 London Ale for whatever came with the kit (it was out of stock apparently). I also added a half pound of chocolate malt. I did a M/BIAB and finished with an OG of 1060. I did not make a starter. I also used the NB aeration system before pitching. Wort temp was a little over 70 F and the carboy is sitting in my basement at a steady 67 F.
Fermentation started slowly, but after about 12 hours it was clicking right along. Now, Tuesday, fermentation appears to have all but stopped. Did I do something wrong? Is this normal? If not, is there a fix?