Speedy yeast?

[Dale Wheeler]

I brewed 10 gal of wit out at mayfest (1052 OG) and pitched a stepped up slurry of 3944. It was working hard by Sunday morning, blowing like crazy in my warm garage. So I thought, “hummm, maybe this yeast will hammer through and I could keg a really fresh beer in time for Pints this Saturday.” Nope. Currently at 1038. So no big deal, I have other beer to bring.

Anyone care to reply on this question:
What is the fastest working ale yeast and what is the slowest working ale yeast you’ve used?
Consider this for mid range gravity 1050-ish, normal recommended ferment temps, aerated wort, healthy yeast pitch population, etc.
My vote for longest is the 3944. It ALWAYS seems to take weeks to finish out.

[krizwit]

Slowest for me would be the Saison WL565. That yeast is really finicky and likes to stop working around 1.020.

Fastest would be WY3787, WL007, WL002. I generally give my ales 10-14 days in the primary before kegging.

[hbrown]

The fastest yeast I have used is Munton's Ale yeast. The stuff is voracious: pitch it dry and it is bubbling like mad the next morning.

Henry

[Dale Wheeler]

I brewed 10 gal of saison the last week of July using Wyeast 3724 Belgian Saison.
1058 OG. Fermentation temp ranged between 80 and 85 deg. Vigorous fermentation within hours.
Discovered this morning 7/20 that the gravity is still 1032...
On Wyeast's website, they say,
"This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures at least 90°F (32°C) or the use of a secondary strain can accelerate attenuation."
So I transferred to secondaries hoping that rousting the yeast will get it going again. Keeping at 85 deg.
Maybe I should paint my fermenting kegs black and leave them out on the sidewalk....

[Dale Wheeler]

correction to previous post: Brewed the saison last week of June, not July.

[brick]

that yeast likes hot it will finish out low under 1.010 but you have to keep it in the 90s never let it go down in temp. I start out at 72 then each day ramp it up and try to keep it at 92 once i get there 3 weeks and i have always been under 1.010

[Rob Martin]

Currently brewing with Wyeast 3787. This is the first yeast to blow through the air lock on my Sanke plastic keg. 10 gallons of beer in a 15 gallon fermenter, and the krausen took up the top 5 gal and is gushing through the airlock. First time ever I had to rig up a blow off hose.

[Dale Wheeler]

Rob, Wyeast websites says of this yeast, "A flocculent, true top cropping yeast (additional headspace is recommended)". I guess so!

[Rob Martin]

It's fermenting on the warm side, 80 deg. We had a strong yeast starter, O2 well, and I forgot to use Fermcap. Normally I just use this for the boil, to help keep down overboiling. Since that wasn't an issue this time, I didn't bother. The other (and main benefit) of Fermcap is that it helps keep down messy fermentation. I won't forget next time.