Brewed an AG stout using s04 yeast. OG: 1054. It's only been 3days and the krausen has dropped and bubbling has slowed waaaaay down. Is this just the character of the yeast burning through my sugars or is it possible there were not many fermentables in that 1054 to begin with? I'll do a gravity reading in a few days to be sure, but any thoughts on this?
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