I've got a english premium bitter in the primary and the fermentation took off after about 15-20 hours. After about 3 days fermenting, the krausen fell and by day 4 airlock stopped bubbling. I can still see a few bubbles coming up from the wort so I know the yeast are still working some.
My question is, did the yeast flocc a little too early? I'm using WLP013 and the temp has fluctuated from 64F-68F over these 4 days.
If so, how can I rouse the yeast?
Thanks in advance.