So i made an 11 gallon batch of Copper Ale clone this weekend and filled 2 5.5 gallon fermentors. I hated to waste any precious wort so i didnt leave much headspace in one of the fermentors. I pitched a healthy yeast starter of a german ale strain that kicked off very quickly. The krausen formed quickly and started blowing off overnite. My question is Is this hurting my fermentation having this much of my healthy yeast blown off or will the available yeast compensate for the loss? This is not the first time ive experienced this and ive never really had trouble attenuating but i was just wondering what yalls thoughts were on this.