Muntons Yeast

[butterblum]

I bought some ingredients for an Imperial Stout from Austin Homebrew. I elected to go with Muntons yeast, not knowing people advised against it. I rehydrated 2 packs of it, and my stout was fermenting within 8 hours. It was a super intense fermentation for the next 24 hours (constant, rapid airlock bubbling), but since then, there has been almost no airlock bubbling. It was a 1.085 OG beer.
I have yet to take a gravity sample (it is now day 4), but could I be in trouble? If the gravity is still high, should I rouse the yeast or pitch another packet?
Thanks

 

[dmtaylor]

I'll bet it's good. I haven't used this yeast for a long while but I want to try it again soon.

 

[HB_in_Subic]

I have used the Munton's Premium Gold for my Irish Reds and Stouts with very good success. If the Krausen has dropped, I would warm the temperature by a few degrees keeping it less than 70 to rouse the yeast a little bit.