Can my brew have fermented in 3 days

[swheatbeer]

I made some homebrew 4 days ago. The OG was 1042.

After 24hrs it was doing all the things I would expect, nice active head, pushing the lid up etc. After 3 days there is no longer any head and its not pushing the lid up. It seems to be still active but without yeast in the top. I measure the gravity and it was at 1012 after three days. It doesnt look or smell off.

Can the fermentation be done (or almost done) so soon.

[Aleman]

Yes!

My latest Fermented from 1.039 to 1.011 in three days, but I had pitched three times the recommended amount of yeast (Slurry from a previous batch).

I have known similar results for S04

[David Edge]

My record is 1090 to 1036 in 40 hours. Didn't do the beer any harm.

[Aleman]

Should have also said that commercially I've known ferments from 1.040 to 1.010 in 24 hours

[swheatbeer]

so, I will leave it for a week and then bottle and everything will be ok

[David Edge]

Suggest you rack it off the yeast and give it a few days to settle and then bottle. It might be a bit fruity, but so's Landlord.

Don't worr about no yeast on top. Most homebrew dried yeasts are bottom workers anyway.

[Rookie]

Except for the big boppers like barleywine and imperial stout almost all of my brews were close to done in three days.

[Old Bloater]

I think you'll probably find that this short time hasn't affected the beer. I've just had one produce a healthy head within 12 hours and with the rayburn now ticking away cos it's flipping cold outside, it had subsided arter 3 days. What sort of time do you normally expect and have you done anything to alter the room temperature by much?
OB

[peter c]

i agree with the majority here,ive had great brews come off in 2 or 3 days,after that no sign of life .
but ive always waited a week before moving , or to secondary or straight to bottles