yeast amount/intensity

I brewed an IPA last night (extract with specialty malts), and the BM from a local microbrewery offered me some of their yeast to use...so I did. He filled up the canister I had, and it looked like a lot. This morning (about 8 hrs. after pitching), it was going absolutely nuts. The crown had risen almost 4 inches above the surface, and there's a constant flow of CO2 out of the blow-by hose. Apparently it's pretty potent.

At this rate, it looks like it will ferment much faster than previous batches. My question is-what effect will using a large amount of powerful yeast have on the final product?

Using yeast like this will give you cleaner tasting beer, will ferment out a little faster, and will give you more complete attenuation. Basically, you will get better beer with a little lower final gravity.

Wayne
Bugeater Brewing Company