I put about 1.5 gallons of pilsner in a 3 gallon carboy 2 weeks ago. I kept it at 46˚ for the first phase of fermentation, and I'm in the middle of the second day of d-rest at 66˚. The fermentation is still going nuts (trub and hop particles flying all over, healthy and rising kraeusen, airlock bubbling multiple times ~40/minute). While it's evident that the yeast are active, I'm a tad worried because in all my previous brews there's been a healthy layer of yeast at the bottom of the fermenter, and with this batch there's just about 3 inches of trub/yeast.
I guess my question is is this a RDWHAHB moment, or is there something funky happening with the yeast? Should I swirl the carboy to jostle everything and let the yeast resettle?
Also, I typically harvest yeast after a successful fermentation. I used Wyeast 2278 czech pils this time. Does anyone have experience harvesting yeast with no visible yeast layer? Will they separate themselves during the lagering period?
Thanks for any help you can provide!