I brewed a milk stout this past Sunday morning and had a great krausen by Monday morning, however when I got home from work on Tuesday the krausen had dropped. The beer is fermenting at roughly 68* with variations to 66*. I did not make a starter, and aerated the wort well before pitching. I let the smack pack sit at room temp Saturday, but could not brew until Sunday. So I placed the pack in the fridge, then took it out early Sunday morning and let it get to room temp again. Pitching temp was 65-70*. My OG was 1.062. My question is: Is it normal for this yeast strain to have done the majority of the work that early on and have the krausen drop so quickly? I did warm the beer up yesterday, and a very slight krausen formed.