I have two questions. Made my first wheat beer, and I have heard the fermentations are very very active. Well I have krausen after less then 24 hrs but less then the ales I have made up to this point. Could this be a sign of a problem?
The O.G. was 1.057 at 75f. Yeast was pitched at 73f and primary is sitting in a room temp of 63f. I do have little airlock activity.
Second unrelated question, i have fruit in my primary in a bag. Part of the bad is above the wort. Will the fruit go rotten? and if so will my beer go rotten?