What kind of fermentation did you guys get with this recipe?? Its Thursday and I brewed this on Tuesday. After about 5 hours there was some slow bubbling in the 3 piece on top of the bucket, but that only lasted about 7 hours and since then its been very inactive. I pulled the 3 piece and peaked inside and could see that there was a healthy head of brown foam at the top and it smelled decent (like beer). I had just expected a longer and more viscous fermentation with the brown sugar and 6 lbs of Amber DME. The Fermentation temperature is about 69 to 70 on the outside of the bucket and i know that the wert was cool enough for the yeast, it was at 70 degrees when I pitched it.
Any comments on how yours went would be great to hear so i know if i should take some sort of action.