Hello. I started a Pilsner LME batch of beer 3 days ago. A few questions:
1. Is it normal for there to be a lot of sediment at the bottom of the carboy already? In previous batches, it took a while longer for that to happen.
2. When I added the yeast to the carboy, the wort probably wasnt as cool as it should have been, it was probably between about 77 degrees. The beer was bubbling like crazy for about 24 hours or less and now only bubbles every minute or so, if that. I know the bubbling is not a way to measure if it is done fermenting, however I would like to know how to know if my yeast didn't die out to soon? Usually I can see some bubbling action on the side of the carboy, like bubbles rising to the top, but cant now.
Any help would be greatly appreciated! Thanks!