You were right on with that - no stall at all. When I added the cooled sugar solution Sunday and ramped up to 80F, the yeast cake appeared to be at full krausen still and it has kept on going. I suppose the next question is whether to drop the temp at some point to encourage the krausen to fall? Say, at like 2-3 weeks? Or just leave it be for a longer time. I expected to rack to keg around 3 weeks, given the temperature of the fermentation, but I can hold out longer, if that gives better results. Of course, I can open it up to look at it, but it is in a bucket, so I don't want to muck around with it too much....