hey brewmasters, I need some advise. I brewed a 40 litre batch of all grain IPA, split it into 2 carboys, in 1 i pitched a pack of rehydrated nottingham, and in the other i pitched 120 ml of unwashed slurry from a sierra nevada clone, that i had kegged that same day. ( the ipa had a starting grav of 1.054, and beersmith says it should start at 1. 054 and finish at 1.013) The one with the slurry took off sooner, but 4 days later the nottingham one stopped bubblin, and all the foam on the top dissapated. Its now 9 days after brewday and the slurry is still a bit foamy on top, and bubblin a bit in the airlock.( i know its not a sure sign , but it makes me think the notty one is done, and the slurry aint.Two days ago i took a gravity reading of the slurry one, and it was at 1020, and it tasted fine, so i dont know what to think. Mr malty said to only pitch 100 ml i think so could the longer ferment be cause the yeast was overpitched? Im gonna see what the gravity of the notty one is when my kid goes to sleep. whats goin on??????