I've done two chocolate beers, a stout using wyeasts Irish ale and a lager with wyeasts bohemian lager. Both beers are the same recipe except for the yeast. Both have a sg of 1.060.
The one with Irish ale finished high around 1.022. I mashed at 156 F. The primary fermentation (high activity) took less then a couple of days. It ferm temp was 68F.
I just brewed the one with lager yeast and it seems to have finished in 3 days. The ferm temp was 55f.
My question is why does it seem like this beer is fermenting so fast?