I recently(today is sat, brewed on thurs) did a 10 gallon batch of 1.062 pale ale, with which I used 2 purepitches of White Labs Cali V to make a 1300mL Starter. Just now while cleaning aaround the house I noticed the sulfur smell and went to check on the carboys. The one I noticed had a significant reduction in krausen since I last checked on it, which was last night around 11pm. Now I have used this yeast before particularly in my last batch which i brewed roughly 3 weeks ago but that was the standard vile from WLP and did notice the sulfur smell durring fermentation however not as potently and that batch was a much smaller beer having an OG of 1.036. Could the yeast really have fermented out that quick to where the krausen is falling? or is this a slightly atypical thing for the strain to do? it just seems awfully fast the ambient temp in my house is 64. I dont know how it could have gotten infected as i clean and sanitize everything with 5 star products. has anyone experienced this before?