complete high gravity fermentation within three days?

Ingredients
1

I recently brewed an IPA with an original gravity of 1.075. It was a 3 gallon batch (about 2.6/2.7 gallon in the fermenter) that I fermented in a 5 gallon carboy with plans to transfer it to a 3 gallon secondary and dry hop when primary fermentation is complete. I used a White Labs California ale yeast that I had washed from a previous batch and created a starter a couple days ahead of time.

With this size batch (and usually a lower original gravity), I usually just pitch a vial with no starter and get fermentation in about 24 hrs.  With this particular batch I had a lot of activity within just a couple hours and today, only 3 days later I noticed my krausen was almost gone. Since, I was gettin out the sanitizer to make another starter for a different batch, I decided to take a quick gravity readin and sure enough, approx 1.014 - close to if not, my final gravity.

Now before someone calls me a nervous noob, I’m not worried or freakin out, I’m not about to immediately transfer it to the secondary or doing anythin stupid, impatient or irrational, I’m just curious - is this normal or, considering everything above, does this sound right?

Thanks,

2

Does not seem too unusual, most of your fermentation happens within the first day or two. I would still let it sit for a week or so before I would consider moving it.

3

yeah, that’s not too unusual. I’m guessing it doesn’t taste quite done yet but the actual work of fermenting can go quite quickly if one pitches enough yeast.

4

After fermentation, whats happenin thats still affecting flavor?

5

the yeast will continue to metabolize byproducts of earlier stages of fermentation (diacetyl, acetaldehyde, etc) which don’t taste particularly good.

6

The advice here is that re-pitches of WLP001  take off and work like crazy, so it’s possible. How much if the old slurry did you use for this smallish batch, and did you make a starter with the slurry or direct pitch?