I made an Irish Red Saturday and pitched the yeast around 73 degrees. The O.G. was 1.058. didn't really ever notice a vigorous fermentation like my last batch which was swirling around like crazy, so I took another reading. Today (less than 3 days) it read 1.019. Is this possible to ferment so fast? I I keep the fermenter in a controlled 65 degree fridge. What should I do next?