Beer #13 - Fermentation

I was a little worried that by pitching really high I was going to either kill off the yeast or cause off flavours in the beer. The day after pitching I awoke to a healthy krausen. Unfortunately the next day it had subsided massively. I've just checked with a hydrometer and it's around 1014/1013, so I think it's done OK. I will test again tomorrow and then syphon off into 3 demijohns for a week of secondary fermentation. I'm going to try them with differing amounts of the vodka extracted spice mixture and one with a bottle of raspberry syrup in it.