I just started my third batch today. First was a Beligian Ale, then a Wheat and now a Draught. The wheat had a ferocious fermentation... I pitched the yeast about 9 hours ago...and still nothing....anyone have any experience with a draught (Coopers is the one I am using)? It is right about 24 degrees C. Just curious. The wheat was real quick, but the Belgin Ale seemed quicker than this.