I put down a FWK London Porter yesterday. Following some advice, I put about 5L of wort into the fermenter, sprinkled the yeast over the top and let it spread out to avoid clumping. (The Yeast is a Lallemand Nottingham Ale Yeast). I then gave the whole thing a vigorous mix for about 60 seconds before adding the rest of the wort. I splashed the wort in to oxygenate it. This thing has taken off to the extent that it's reached the lid of my 25L bucket fermenter and got into the airlock which is now slightly discoloured. This thing is going apeshit with bubbles every second or so. Fermentation temp is set at 18 degrees. My concern is that it will ferment too fast and then get stuck or is this normal for a porter. The smell, BTW, is awesome.