alright, i made a 5 gallon batch of EdWorts apfelwein using montrachet yeast just like the original recipe and it has been fermenting steady for 3 weeks. i decided to make another 3 gallon batch with the Wyeast Weihenstephaner hefe yeast. got a 4.5 gallon frosting bucket from the local bakery with an o-ringed lid for the fermentation since my better bottles are all taken up. anyway, pitched the yeast and it i had REALLY good airlock activity after about 12-16 hours. for the first two days it was going about a bubble per second. checked it today and haven't seen it bubble yet. it has a nice bubbly, creamy looking krausen on top, but i can't understand why it would go from blowing up the airlock to nothing. any ideas?