Yeast cake 2 days after pitching

[andreiz]

I brewed a saison on Sunday and pitched 1.3L of active starter of WLP565 from the stir plate. I kept the temp at 68-69°F and now I'm ready to start increasing it. However, I noticed that there is already a yeast cake at the bottom of the fermenter, and while there some krausen, the fermentation is happening slowly. Is this normal with this yeast? Is it going to become more active as the temp increases?

 

[Nateo]

Have you been taking gravity readings? How do you know it's fermenting slowly? I'd say RDWHAHB.

 

[wonderbread23]

It is normal with that strain. It likes to drop out at 1.020-1.030. You need to swirl it, and heat it (slowly up to perhaps 90 or so). Also, give it a lot of time, mine took something like 6-7 weeks to completely ferment out.

Best Info:

http://www.whitelabs.com/beer/strains_wlp565.html

 

[andreiz]

My OG was 1.070, so you're saying it's chewed through 40-50 gravity points in 48 hours? I have a fermwrap around it, and have already started bumping up the temp. As for swirling, I'll try that, but I'm concerned about the CO2 coming out of solution and foaming out through the airlock.