Top fermenting yeast question

[quiff]

I've never used top fermenting yeast before so I just want to check that what has happened is correct and as it should be.
Initial fermentation took off like a rocket and has slowed right down now. As it has slowed down, all he yeast has sunk to the bottom.
Is this as it should be? I have also read that some skimming may have been necessary but I didn't do anything like that. I've just left it alone.
Shoud I be worried about any of this?
Thanks for your help.

[Scooby]

It would help if you named the yeast and gave some indication of the times involved.

[quiff]

sorry
It's nottingham and it has been in the fv since sat evening, so 4 days.

[simple one]

Yes thats normal for nottingham.

Not sure if in its dried state that it is a true top fermenter though. I know it does say it is on the website, but I have always found it to be quite foamy. And not the thick crust like S05. Most of the top fermenters I have used have had a crust that lasted beyond the fermentation. Not like nottingham.

Anyone?

[quiff]

Yeah it was definitely more of a foam that I had.
If using a yeast that does stay ontop, do you just rack it off from below it or should the "crust" be removed first?

[OldSpeckledBadger]

My understanding is that yeast strains such as Nottingham and S-04 are not top-fermenting.