I have been home brewing offand on for a year, usually I am the flavor and aroma person and my roommate does all the calculations and tech aspects. I did my first solo brew last night for a contest coming up in 2 months in my area.
After chilling the wort and putting it in the carboy I pitched my liqiud yeast (belgian ale) and added 2.5 gallons water to the carboy. The water was 75 degrees F and the liquid yeast I had let warm on its own, I didn't soke the vial in warm water.
There was a good foam on it after I put my plug and bubbler on and within hours there was no krausen but a large pile of yeast on the bottom already. I am afraid that my reciepe may have had more sugars than the ale yeast could handle.
SO what I need help trying to figure out is whether it was just a very fast acting batch or if it fizzled out prematurely...i diden't get an OG on it though so my mistake.