I just finished brewing my first higher gravity beer (OG 1.066), and pitched the entire starter I made into the wort. After about 3 hours, it appears the yeast has completely sunk to the bottom, which I don't recall seeing in any previous beers I've made. I used Wyeast 1278 (Scottish Ale), and pitched at 74* F.
I'm guessing I shouldn't be concerned at this point, but is it typical for the yeast to drop to the bottom so quickly before fermentation begins?
I'm guessing I shouldn't be concerned at this point, but is it typical for the yeast to drop to the bottom so quickly before fermentation begins?