Hi all, I pitched a 1.2l starter of Wyeast 1098 with roughly 250 billion yeast cells in to a 1.051 OG IPA two days ago. Wort temp is a constant 19 degrees c and the krausen appeared within 4 hours of pitching. I have just opened up the fridge to find the krausen has dropped and airlock activity has slowed. Can anyone tell me if this is normal for 1098 at this stage as this is my first time using it? I haven't taken a gravity reading yet but shall in a few days. Thanks in advance.