I am on my first ever batch of beer and I had a concern about yeast. I used active dry yeast (saccharomyces cerevisiae) which is a top-fermenting yeast, but as the fermentation started, it looks like a bottom fermenting reaction. There’s about 1/8 to 1/4 inch of sediment on the bottom and no foam on top, despite violent fizzing. The bubble streams are rising from the bottom as well. What are the chances of getting bottom fermenting yeast (saccharomyces pastorianus) from the jar at the store? Just curious to see if anyone knows what is going on with this.