I ferment in a bucket, in a small fridge. I've noticed on a few brews that a sample pulled around day three smells and tastes so much brighter, fresher and "aromatically dimensional" than after bubbling stops - like day four and beyond. It's not an unpleasant difference, just more like the flavor/aroma volume knob is turned up to 11 on day two and then gets turned down to like 5 on day four. Hop character is still there, color, taste and aroma are still good, but wow, there was so much more of it on day three.
Is this just the difference between super-active fermentation and things settling down or is it maybe indicative of a needed process change?