I just pitched one smack pack of London Ale yeast into a 1.080 wort. I noticed a little yeast activity in about 6 or so hours. The gravity was so high because I over boiled my wort. Less than 24 hours later, I reduced the O.G. down to 1.052 and the airlock got really busy. I just looked at my ferment bucket and the trub has already dropped out. My infrared thermometer said the bucket temperature was 68.5, so I didn't worry about it, but I know it is not done fermenting. The ESB London 1968 yeast I am using has never dropped out that quickly. ESB 1968 is my house yeast, and I have never seen it act that way before. If I need to, I will slightly modify a recipe around my yeast's characteristics. I have learned patience with this yeast, as "butterscotch" flavor will appear if fermentation temps are too high early in the fermentation. Since I started leaving my wort in the primary for up to 1 month and maintaining consistent temps, my diacetyl problems have gone away.
I don't know if I helped you or not....
I just went and got my fermenter out. My new gravity was 1.014. 1.052 to 1.014 in three days is a record for me, and this is a new smack pack of yeast too. The wort temperature was 68 F, so I will have to be patient and wait another two weeks before I check it again. I may start swirling the fermenter on a daily basis due to the high floc rate of ESB 1968.
