I started an Oktoberfest style ale, og 1.078, higher than I expected, and used an English ale yeast, which had higher temp tolerance. I brewed on Saturday night pitched yeast at 70°-75°. Sunday had an incredibly vigorous fermentation, and Monday morning has already slowed and the foam head was all but gone. there was more than enough sugars and proteins, there was 2 layers of floatys. Is something wrong? ( pout it in water and covered with a shirt Monday morning)