I just brewed a NEIPA and fermented it with London ale III. I pitched the yeast 2 and a half days ago and it started fermenting around 6 hours later.
I wanted to dry hop at high Krausen but when I opened the fermenter the Krausen had already dropped. I took a gravity reading and it had dropped to 1.018 from an OG of 1.064 already.
Is that anything to worry about? I pitched at 20 degrees Celsius so 68 F and that's bang in the middle of what's recommended so there shouldn't be any problems there.
Just checking and the airlock is still bubbling every 30 seconds or so. Just curious where the Krausen went so fast because I wanted to dry hop at high Krausen.
It's a 12 litre batch