Ok, I brewed a PM batch of sweet stout on friday night. Ferment started w/in 6 hours & was mostly done w/in 24 hours. It's still ferementing now, but has slowed way way down. I usually use nottingham or windsor dry yeasts - first time with mutons - is this normal for this yeast? I'll leave it in the primary for at least 3 weeks, but still wondering ...???