Stalled fermentation?

[BurlingBrew]

After 24 hours <pic #1> my fermentation was vigorous and then very suddenly the Kraeusen began to disappear and by day 3 <pic #2> nothing. Has my fermentation stalled?

American brown recipe used London ale wlp 013. Never used this yeast before so not sure on its behaviors. Og was 1.053 fermenting at approximately 68 f.

Thanks in advance!

 

[EJay]

Whats the gravity now? Its probably just fine. I've had fermentations behave just like that.

 

[flars]

Check the specific gravity. May not be stuck may be done. Was this all grain or extract with steeping grains?

 

[justenoughforme]

looks like normal krausen has subsided... i'd still give it time to condition before taking gravity readings or considering bottling.

 

[BurlingBrew]

You guys called it! My est Fg for this all grain recipe was 1.014 and my gravity reading today came in at 1.012! I made an extra large starter so I can harvest some fresh yeast and pitched higher than the recipe called for. Perhaps this is the reason for my rapid fermentation? Either way I'm still going to let it ride for a few more weeks before bottling!

 

[BurlingBrew]

After two weeks in the primary I took another hydrometer reading and it came in at 1.010 practically no change from my first reading taken only 3 days in. Safe to say fermentation is complete and boy was it a fast one!

I am now thinking I will cold crash the beer. How long and at what temperature is ideal?From what I read 48 hrs at 38f should suffice.

 

[MattyIce]

I typically crash for 72 hours in the high 30s.