I'm pretty new to the hobby, and this is my first time using this yeast. I'm not stressing about it, but it's acting different than other yeasts I've used, so I'm just wondering if my experience with the strain is typical. I'm using it in a best bitter, and at two weeks, I've still got a krausen. It's very "creamy" looking, too. With other yeasts I've been bottling lower gravity ales at two weeks. I've managed to keep the temp a few degrees lower on this batch, so that could be a factor, I know (around 66). And I'm guessing that since this is a top-cropping strain the creamy effect is because of a higher concentration of yeast in the krausen. But I figured I'd ask. Does this sound like what you'd expect?