This yeast is a beast, if you treat it right. I just brewed a mild OG 1.042 ( on the high side for a mild ). After 24 Hours it's down to 1.014 fermented at 64 degrees. Talk about a quick turnaround. For the record I mashed at 158 and pitch a 2 liter starter into well airated worth. This is the first time I've completely missed the fermentation.