Just started AG brewing and I'm on my second batch. I'm making an Irish Dry Stout with White Labs Irish Ale Yeast and I'm concerned my yeast is slowing MUCH sooner than anticipated. After 12 hours, I saw a nice big Krausen and was bubbling vigorously. At 24 hours my Krausen settled a bit but was still bubbling vigorously. At 36, Krausen was basically gone and I'm.ubbling more sproadicslly and that has been the case since today, about 48 hours later. I make 3 gallon batches in a 5 gallong carboy andpitched 2 packs of yeast into a 1.052 OG beer. Is that a lot of yeast fermentation happened quickly, do I have an issue, or do I not worry, relax, and have a Homebrew? Thanks guys!