I get such a kick out of these posts...maybe because they're cute
or something.
Why do you want your yeast to be a "beast" and finish a 1.100 gravity
beer in 2 days? Every 18F increase in temperature basically doubles the
reaction rate of most organic chemical reactions, including what's going
on in yeast. It also means more undesirable by-products are created.
I would expect a 1.050 gravity beer to finish primary fermentation in
3 days, perhaps 4, but at a controlled temp in the low 60's. If you started
that beer at 68, there is so much fuel the internal temp probably went
way over 75 (just a runaway reaction).
I see now why so many people need to age their beers for so long; you
need that time for the yeast to slowly digest all the crap they produced.
Ray