I recently have done my first two batches utilizing a starter. Both seemed to take off after a few hours of pitching. After a day or two the first seemed to really stop (OG 1.062). The second did the same thing, lots of bubbling and then nothing really after about two days (OG 1.06).
Being new to using starters, is this pretty standard? My guess would be the yeast had expanded most of the way so there is less visible action in the air lock, although fermentation is probably occuring. Either way, this interested me and I figured everybody would have some useful info! Thanks!