Hello all!
I'm brewing a milk chocolate stout with WY3068 yeast (to give it a banana flavor), and my OG was 1.082 last night at 6PM when I finished up. Now, about 20 hours later, it's down to 1.030. Is this okay for fermentation to happen that quick? My house temp has been around 68-72 degrees, and when I checked the beer temp, it was 71 degrees (I'm okay with it being a little higher, to accentuate the banana flavor).
I did make a two liter starter, so maybe that's it. I'm just curious about it already being over 2/3 fermented in less than 24 hours. Is this okay?
Thanks in advance for you help!!