I just made and barleywine and decided to use 2 different types of yeast for primary and secondary. My initial fermentation was with safale 04 and last only about 48hrs. It started really fast and went from a 6inch krausen to nothing overnight. I then racked it to my secondary and added some liquified belgian candy sugar, aerated, and pitched some Lalvin EC-1118 wine yeast. I'm seeing airlock activity but it's only bubbling every 25-29 seconds. There is no foam/krausen (what it says it's supposed to look like) but I'm seeing lot's of tiny CO2 bubbles popping on the surface, much like a beer with no head. With this being the first time using EC-1118 I was hoping someone had some experience with it.