I need some help!
I made the original recipe, except I pitched two vials of WLP565 (no time to wait for a online order of 3711). OG was around 1.060, ambient temp is 82. Fermentation slowed after only 3 days, so I pulled a sample and it measured 1.010. I added the sugar the next day. The yeast chewed through the sugar in a day; now I'm getting very slow airlock activity (day 7), but I haven't checked gravity since day 3.
If I let this go for 3-4 weeks, will the yeast still be up for some priming sugar? Or should I add some 001 or dry champagne yeast at some point? (I'm not planning on racking to secondary). When would I add that yeast?
Anyone else had such fast fermentation?