I pretty routinely go grain to glass in about 10 days for anything that isn't lagered, or absurdly high gravity.
I have brewed several Belgian singles (patersbeir) and English milds that started in 1.030-1.035 range and finished at 1.002-6. These tend to finish in 20-30 hours.
the mild I brewed last month had 1.25L starter of wyeast 1335 pitched at 62 and at 24 hours when I whent to ramp the temp up it was done. I let it settle for 2 more days and kegged a perfectly clear beer after 72 hours (although a little lacking in the yeast character department on account of the low temp).
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