Kolsch with 2565 finishing in two weeks?

Hey guys, taking my first shot at a Kolsch brewed with Wyeast 2565. Went in to the Better Bottle on April 7 with an original gravity of 1.044. Have it in the fermentation fridge at a steady 60 degrees. Yesterday, I took a gravity reading, not because I expected it to be done, but just to see where it was. It was at 1.010, which is about where it should finish. I thought this yeast was a slow poke? Is it unusual for this yeast to finish in less than three weeks?

Second, I was planning on letting it go for a month at 60, and then crash cooling it. Right now I can't think of a reason to let it go any longer, and am thinking about dropping it to 35 until the weekend and then bottling. Anyone want to save me from my folly?

Thanks in advance

 

3 weeks is plenty. Considering most yeast get to terminal gravity in a few days, it is still relatively slow. IME it gets to 1.020 in a regular amount of time; it's those last few points that take longer. It's also a slow poke to flocculate.

I do like some cold conditioning with this one. If you can stand it, give it another week at 35.

 

Does one need to pitch yeast for bottle carbing after cold-conditioning Kolsch yeast? Will it all floc out after a month at lager temps or will enough remain in suspension to do the job in the bottle?

 

I've never had an issue...mine carb up normally without added yeast.

 

Awesome. Thanks!