I made a Scottish 80 Ale a week ago, and used Safbrew S-33 dry yeast. It's the first time I used dry yeast. I did hydrate. I pitched at about 72F, and I had some big crausen within 10 hours. The temps got a bit warm in those 10 hours, close to 75F. Then things settled down and I've been keeping 67-70 for about 5 days now. A couple strange things:
1) The crausen built up really fast, and thick, but was gone after 2 days
2) The smell coming out of the air lock is kinda cidery/yeasty
I checked out the details on the S-33. Looks like it does most of the fermentations within 60 hours, and then levels off.
What do you all think about the above concerns (item 1 and 2).