I pitched 2 packs of Safale 05 into a batch of 1.072 stout almost two weeks ago. Fermentation started in under 8 hours and was vigorous. After the krauzen had fallen, I ramped fermentation temps upward from 64-66 to 66-68, and airlock activity increased noticeably. At 12 days in, the airlock seems to be finally winding down.
This is longer than airlock activity usually lasts for me. I plan to take a gravity reading in a couple of days. Does this sound good healthy attenuation, or should I be concerned about wild yeast in the wort? I'm thinking a taste of the gravity sample will make things apparent.