Wyeast - American Lager 2035 Cream Ale

[EPV Brewing]

This is my first Cream Ale.

Wyeast - American Lager 2035 Cream Ale

http://www.brewersfriend.com/homebrew/r ... -cream-ale

Got it all made and in the primary fermentation state, it started out great but seems to have slowed way down in only 3.5 days, (down to 3-4 bubbles per min.) is that normal for this yeast?

It formed a layer of krausen that fell about 2 days later, also is that normal for this yeast?

I don't have this problem when using this yeast in my Lager.

Room temp. 62*











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[MrBIP]

It doesn't seem unusual to have fermentation slow down to a crawl 3 or 4 days in.
But, that yeast says temp range is 48-58, so wondering how your 62 temp is affecting that.

 

[Ozarks Mountain Brewery]

not sure about that yeast in particular I do know that allot of things can come in to play for fermentation going to sleep, not enough oxygen, not enough nutrients

and John Palmer states

The temperature difference between the primary phase and the lager phase should be roughly 10°F.
Nominal lagering times are 3 - 4 weeks at 45°F, 5 - 6 weeks at 40°F, or 7 - 8 weeks at 35°F.
Stronger beers need to be lagered longer.

the yeast just might not like the tempature