Originally Posted by beergolf
Some more info would be helpful.
What was the recipe? What yeast did you use? Fermentation Temp?
It has only been a few days, so let the yeast do it's job. Belgian yeasts can work hard at first and thwn just slowly chug away for a long time.
It was the Brewers Best Tripel Kit, I do not know the yeast type, as I have discarded the packaging and their website does not specify the name of the yeast.
The fermentation temp started at 65 Saturday, today the temp outside rose so the carboy is now reading 73/75ish.
I only got concerned because I was under the impression that the fermentation was going to become even more violent, and I should plan for blow off. When I came home today and the krausen had gone down and there was no activity, so it was the opposite of what I was expecting. But I am glad to hear the yeast can slow down and work.
Thanks so much.