Brewed the AHS Hibiscus Ginger Saison on friday with the help of some friends (who now want to start brewing their own after seeing how much fun it is). I got a starter going on wednesday and it was a really good starter (took off like crazy on thursday). Anyways, after brewing i aerated it a lot and my SG was right on the money at 1.063. I let it set and didn't get to check on it again until yesterday afternoon when the airlock was going nuts. Since then though it has drastically slowed down and when i pop the top on the fermenter there is a REALLY strong smell (stronger than normal) and it kinda smells like the rhino fart smell you normally get from Apfelwein fermentation (that's the best way i can explain it). I used the WhiteLabs Belgian Saison Blend WLP568 yeast with it. Only thing i'm worried about is it just seems like TOO fast fermentation. Has anyone ever seen theirs take off and slow down within 48 hours? That just seems a bit too quick. And the smell kinda worries me too. I know right now it's too early to worry so for now i will RDWHAHB! . BTW, the raspberry chocolate stout i have on tap now still has at least two more weeks to age in the keg before it's ready and my friends tried it on friday and one ordered himself a kit right after he tried it and told me to brew it for him! lol He even ordered two cases of bottles for me to put it in for him! He (and this is also my opinion) said it was one of the best stouts he's ever had!