Fermenting drastically slowed down

[teegasus]

Hi! I have a Roasted Stout-batch fermenting on day 3. The first days of fermenting the bubbling in the airlock was hefty, now its barely bubbling. Should I be worried?

 

[flars]

No need to worry. Keep the temperature stable for the yeasts optimum range. Flavor profile has already been set. You could raise the temperature of of the fermenting beer a couple of degrees to the high end of the yeasts range to help ensure full attenuation.

 

[teegasus]

Thank you, flars!

 

[RM-MN]

Here's a bit of information on how beer yeast work. Yours seems to be doing fine.

http://www.brewgeeks.com/the-life-cycle-of-yeast.html

 

[myndflyte]

You don't mentioned how you prepared the yeast (dry, liquid, starter) but blowing through it in 3 days isn't something to be worried about. I made a starter with a beer around 1.050 and the bubbles slowed down after 48 hours because it blew through it so quickly. It turned out just fine. Just let it sit for another couple weeks and finish up.