How fast can WLP001 finish?

I brewed a barley wine on 6/26/15. Had an OG of 1.102. I just checked the gravity last night 6/30/15 and it is 1.023. There was a huge amount of blow off.

6 gal recipe

25# 2 row
12 oz c80
12 oz victory
8 oz flaked wheat
4 oz carafa 1

Mash at 150 for 90 minutes.
pH was 5.3 during mash

Pitched a huge starter using stored yeast. Honestly I don't know how much yeast. I didn't measure the out the slurry but I can tell you it was probably more than MrMalty recommends from a repitch.

Pitched at 66f and let it go up to 68.

Question is can this yeast really rip through this fast?

A big pitch of healthy yeast in highly fermentable wort like you have, with those temps? Sure, it could charge through the sugars that fast.

Must'a been a hell of a fun fermentation to watch!

This was less than 12 hours after pitch

View attachment 1435774782451.jpg

I'm glad to see someone else getting gunk on the outside of their big mouth.I wondered if I was the only one. I fear that if I tighten it too much I'll never get it off. That thing is a pain but worth it for the ease of cleaning

Yeah i like it. Its not my main fermenter. I use the spiedel for my normal 10g batches.

Not to re open this thread but with my current stout my lag time was 3 hrs and the yeast fully dropped out in two days fully attenuated.