Holy crap that was fast

[jfkriege]

I brewed up a Scottish 60/- with WLP001 for the purpose of being a tasty brew and a starter for a batch of amber ale. The ferment took about 4-5 days, and on day 7 I chilled it and dropped the yeast out.

Later that day I washed and repitched the yeast into a 10 gallon batch of 1.051 amber ale. A hair under 48 hours later it is done and has hit 1.009. It tastes clean, but I didnt know it could drop that fast. I am still surprised.

Has anyone else had this happen?

 

[chicagobrew]

I pitched a starter of 1056 on Sunday into a 1.058 porter and the thing took off like a race horse. It had steady airlock action in 2 hours and by 8 hours it was one continuous bubble. After 48 hours it's done. That was with a 400ml starter. Just imagine what a whole yeast cake is capable of doing. Sometimes the yeast is hungry, I guess.