I currently have a red ale fermenting using WL Irish yeast. It started bubbling after about 12 hours. It's now been about 52 hours and I'm seeing almost no activity. Is this normal?
It can happen it's happened to me before.
If your temperature was too warm it can ferment really quick. Take a gravity reading to be sure it's finished.
It's been around 68 to 70 degrees. If the gravity reading is where I want it I was planning on doing a secondary fermentation in my carboy. Would it be wise to go ahead with that yet or am I rushing things?
I'm a fan of transferring to the secondary as soon as my fermentation is complete. Mainly to free up my primary for my next batch. Leaving on the yeast cake for a while won't hurt anything either.