I'm using WY2124 on this recipe (2 packs in a starter), and had a weird experience. Brew day was great, cooled to 50F, added O2 as normal, and pitched.
Once fermentation started, the airlock bubbled away for about 4-5 days and slowed. I took a gravity reading, and was about 75% of the way to terminal gravity. I slowly increased the temp as Chris White recommends to encourage full attenuation and to bring it to the D-rest.
Unlike all of my previous brews, this one seems to have taken off again. The airlock is going nuts anyway, bubbling as much/fast as I've ever seen it, and a renewed krausen appears to have formed. That's going by the shadows outside my speidel fermenter, which isn't transparent. I never really got the typical sulfur smell from the first "stage" of fermentation, but this morning it's quite strong. I kind of want to drop the temp again... I don't want an Okto-steam/CA Common beer, but I think I'm just going to let it ride at this point.
Anyone else ever had things stutter/stop and then kick back into full gear? It's certainly never happened to me. I'd like to hope the first 10 days or so of fermentation got me past the ester production, but it might be that this batch has a nose full of fruit. I'll keep updating as time passes.