So I stared a batch of pale ale a week ago. Within 12 hours of pitching the yeast, it was going crazy. The airlock was bubbling pretty fast. 24 hours later though, it stopped. I gave the carboy a gentle stir (or shake since the airlock was still on), and it started up again, but its been a really slow fermentation since. All the krausen disappeared after it stopped. Did it possibly just ferment to completion in that one day? My pitching temperature couldn't have been that high. I'm just worried its going to taste of fusel alcohols and phenols.
What do you guys think?
Also my hydrometer cracked so I have no idea of the OG.