Hi, I brewed a NB Belgian strong golden extract Wed afternoon with OG of 1.08. At 4:30, I pitched 2 smack packs of Wyeast 1388 and 1 vial of WLP545 with wort at 70 degrees and put in my basement with ambient temp. of 70 degrees. Next morning, there was a nice 2 inch krausen and the fermometer said 71 degrees. Now about 30 hours later, the krausen is subsiding and the wort is at 73 degrees. The yeast are still visibly active in the carboy. 2 inches is as big as the krausen got and I don't think I've ever done a brew that didn't need a blow off hose. With pitching 3 containers of yeast, I thought for sure it would blow off but is it normal for the krausen to be subsiding so soon? Does this mean I won't get down to my desired final gravity of around 1.010-1.012 or can it keep fermenting for a long while even though it seems to be slowing down so soon? I figured I wouldn't take a hydrometer reading yet as the yeast are still so active. Thanks for any advice.