Originally Posted by shadows69
I guess it goes to show some yeast is faster then others.
I have found that most of the lager strains I have worked with (Wyeast 2000, 2007, 2124, 2206, 2308, 2278, 2352, and 2633 as well as Saflager S-23, S-189 and W-34/70) are about the same in terms of how fast they "work" during the main part of fermentation. The main differences I have observed relate to performance in the lower part of the temperature range. For example, W-34/70 (Wyeast 2124) seems the most robust at very low temperatures, compared to S-23 which in my experience has trouble finishing in the lower part of the temperature range. Others have had different experiences.
But I would say all-in-all, the "speed" of fermentation is similar across many of the lager strains I have used, provided sufficient quantities are pitched. This, of course, is the most common mistake homebrewers make, especially during their first few lagers.
You really want your lagers to ferment slowly anyway. Low and slow is the way to go! I also raise the temperature during the latest stages of fermentation to ensure complete attenuation and removal/prevention of diacetyl.