[Megary]

Never used it before.  I've heard about the attenuation and high flocculation, but...

For those familiar, how long does this usually take to finish?  I ask because I'm trying to get one more beer in for New Year's company.  Am I heading toward a typical English yeast, Windsor-type quick start/quick finish fermentation or does 1968 tend to take a bit more time?

Will be a typical Porter, fermented around 66-68.  I'll be brewing on the 19th, so I'm hoping 2 weeks should be enough time...

[ttash]

In my experience, 1968 is not a slow attenuator, but it's not exceedingly fast either. It seems to be similar to 1318 with respect to time. I usually have full attenuation within 7 to 10 days, depending on starting gravity.

[erockrph]

My English ales tend to be on the lower gravity side, so YMMV, but I find 1968 to work reasonably quickly. I usually leave my beers in primary a bit longer because life gets in the way, but a 1.040 bitter can be racked to keg around day 5-7, possibly even earlier.

[Joshua Hughes]

I hit FG in 3-4 days with it

[Saccharomyces]

When I used the culture, I found it to be well suited to fast turn-on beers.  It ferments and clears fast.  It is better for lower gravity beers.

[ynotbrusum]

Is it the equivalent or in proximity to Omega British VIII (purported to be Fullers), if I recall correctly…?