Here are a few pics of my buddy's and my latest batch of Rauchbier. It's been a while since we brewed this -- and this is the first time we've pitched and fermented below 50F. I recall fermentation being slow and steady, but I want to get some input from you guys as to whether this looks normal. Top pic is obviously the carboys from above; 2nd is yeast clinging to side of carboy about half way down; 3rd is close-up of Krausen with some yeast colonies. This is about 68 hours in. Yeast is Wyeast 2633 with a 2 liter starter per 5 gallons. Cheers.