In a different thread I had asked about dumping hot/cold break into the fermentor. Several guys said they just dump the whole batch instead of trying to just rack off clear wort. So I gave it a shot on a Patersbier I made. Same brew day as usual except I emptied the whole kettle contents (except most of the hop matter which really settled below the ball valve). Same fermentation temp schedule. I’m 5.5 days in and my OG of 1.052 has rocketed down to 1.003 (touched 1.002 according to the tilt) for an attenuation of 94.23%. I’ve had WLP 530 get me to 88-90 percent after 10-14 days on some of my dubbels/tripels/quads but 94+ after 5 days seems crazy. A fluke or maybe a function of the presence of some compounds that are beneficial to fermentation in the hot/cold break? Obviously, I haven’t tried it yet and taste matters most to me but I’m just a little taken aback.