Fermentation too quick?

Brewed a breakfast-y stout three days ago. 2.5 pounds of grain (a one gallon batch) plus a quarter pound of brown sugar at flameout. Original gravity was 1.061.

Fermenting with about 1/3 a vial of WLP545 (Belgian Strong). Three days later the Brix is 8, which according to my calculations puts the current gravity somewhere around 1.015. This is only a few points off target, much quicker than any other batch I've brewed. Should I be nervous? Worried? Excited? Can I just bottle it?

Also, this is the first batch I've used yeast nutrient on (just one teaspoon) - is this the reason for my (apparent) success?

Trying to be cautiously optimistic but also don't want to get too excited about something that could be bad. Thoughts?

What was the temperature of the fermentation. That, more than just about anything else, will affect fermentation time.

In the long run, I don't think it will matter much. You'll STILL want to give your brew time to condition . . at least a few weeks in the fermenter. Even though primary fermentation has neared completion, there are still some by-products that will be converted. Time is your friend

My fermentations usually stay around 72d in the winter. Definitely no colder than 70.

Jakeorjacob said:

My fermentations usually stay around 72d in the winter. Definitely no colder than 70.

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Actual wort temp or ambient temp?

Ambient, so I suppose it's warmer in the middle of the wort - or was when really active fermentation was going on.

72 is the high for that yeast so it had a great time. Need to get that fermentation temp down to mid 60s next time.

Jakeorjacob said:

Ambient, so I suppose it's warmer in the middle of the wort - or was when really active fermentation was going on.

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Yeah active fermentation can kick it up to 10 degrees higher. You're in Ypsi? You've got to have a closet cooler than that! ;-) (Spent 12 years in AA). Definitely want to monitor the actual wort temp next time.