I'm brewing my first quad an all seemed to be going well until I pitched my 2nd batch of yeast (this was after it had been in FV1, then racked to FV2, then sat for 3 weeks). I've used a champagne yeast as my recipe suggested along with some yeast nutrient and it is sat at room temp. however it doesn't seem to be doing a great deal now. I guess I was expecting another, obvious burst of activity as you get in the first fermentation but it is basically just sitting there. My question is, have I done something wrong or is the 2nd ferment a more sedate affair?