Apricot Puree

Brewed an apricot blonde 1 week ago based on the NB kit they are selling http://www.northernbrewer.com/documentation/beerkits/ParagonApricotBlonde_Pro_DryDock.pdf, but I pitched with pacman yeast. After 3 days of fermenting at 65 degrees, I added the can of apricot puree when I noticed the krausen starting to fall. After a few more days, there is about a one inch layer of mush at the top, I think it is due to the puree, but not 100% sure. I smelled it, but didn't taste - it smells like yeasty apricot. Here's a picture, sorry it's not the greatest. Does anyone have experience with purees and whether or not they would turn into a mush like that?

That's probably just the yeast having a go at all of the new sugars introduced with the puree.

Yes makes sense, I didn't shake or mix up the puree in the carboy, so it most likely 'hovered' at the top and the yeast obviously found it.