Not weird at all. I fermented out a barleywine (that's fantastic!) from 1.100 to 1.020 in like 8 days. During that time my Saison went about .004 gravity points! That sucker took forever.
In fact last Sunday I pitched 1056 into a stout at 1.058. It finished 1.011 on Wednesday. Fastest I've ever seen. It's actually too dry, but that's beside the point!
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3
In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter
Gone - so many :(