On Sunday a friend and I brewed our 3rd all grain batch, an Imperial Stout that was 1.92 OG. Pitched about a qt. of yeast slurry (Safale 05) from a Pale Ale that we racked to a secondary the same day. Fermentation started within 2 hours and was super vigorous for 24 hours but has slowed considerably. Never had a beer start so fast and slow so quick, but never pitched a yeast from a primary before. Not too concerned about the quickness, but was wondering if I'll need to add more yeast when I bottle since it is a high OG and fermentation appears to be so quick. Was hopeing to turn this beer pretty quick so we could have a couple for the St Patrick Parade 3/13 and set the rest aside to age for a bit