WY 1098 has surprised me this time. A very active fermentation. Nothing in my notes about an unusually active fermentation from previous uses of this yeast.
I had pitched the yeast at 64.9°F. Six and a half hours later active fermentation at 66.6°. The next day, twelve hours later at 68.9°, a steady stream of CO2 through the air lock with a one-half inch krausen. Twelve hours later the wort temperature jumped to 73.2°. Seventy-three degrees was as high as I wanted. Filled my swamp cooler and covered the fermentor with a wet towel. Just before midnight, three hours later, the wort temperature was down to 71.4°.
This morning the fermentor was at 69.3°. The krausen which had never exceeded one inch in height had dropped. Steady CO2 release continuing. If you count bubbles through the air lock it went from 14 per 15 seconds to 6 per 15 seconds in the twelve hours. I emptied the swamp cooler and removed the towel to let the fermentation finish at an ambient temperature of 68°.
Never had a fermentation with WY 1098 this fast before. Perhaps it was the yeast, a better yeast starter, or better wort aeration. In about 5 days I'll take a SG sample and have a taste.