I just did my second all grain batch last night and I've noticed that both of the all grain batches have fermented much more actively than my previous extract brews. Has anyone else noticed this phenomenon? I know my mash tempatures were lower than I had intended, my cooler loses heat too fast unfortunately. I started at 153 or so and had dropped down to 148 and a little cooler around the edges by the end of my 60 minutes. Does this account for the more vigurous fermentation? I know it's nothing to worry about, I'm just curious. I've had problems with hitting my FG with all my extract kits this far and I'm thrilled that my IPA got down to 1.013 in 4 days.