Is this fermentation normal?

[Strangelove]

Howdy,

This is a Belgian Wit. Used a White labs 1 L starter. It was at 65 degrees for 3.5 weeks. It's my 12th beer and my second all grain (BIAB).

1.) On day 3 it erupted. I put a blow-off tube on it. It calmed down in a couple of days. I put an air lock back on it. A week later it erupted again! Didn't touch it, swirl it, etc. Weird?

2.) I've read a lot of sulfur smell threads. Apparently it'll go away. I bottled it last night. In bulk it smelled like pea soup. When I sipped from the last, partially-filled bottle, it smelled very sulfuric. There had been no airlock activity for over a week. Weird?

3.) I swear it had a yeast cake on top and on the bottom. Not just krausen. Weird?

 

[msujack]

how long did you leave it to ferment? Was it done?

 

[unionrdr]

Krausen is yeast foam,& ales use a top fermenting yeast. Thus their ability to ferment at room temps. But that's a thick looking krausen. The only time you see ale yeast on the bottom is when it goes dormant.

 

[Strangelove]

I always have bandaid-colored goo on the bottom of the fermenter that is basically flat. On top I usually have greenish-brown thick foam. This stuff looks just like the trub, I guess.