Does anyone have any experience with WLP300? This is the first time I've used this yeast strain and getting a unusual fermentation. Fermentation started out very strong the morning after pitching that was accompanied my a strong sulfur blow off. Also, I've already reached 69% attenuation after just two days! Is this normal??? I used a 500 mL starter for about 8 hours just to get the yeast started, pitched at 68 F and trying to keep fermentation temps between 64-68 (however reached 72 during max. activity).
On other forums I've heard mixed results about the sulfur smell being normal for this strain and that it should dissipate after the primary fermentation, but haven't seen anything about such a rapid fermentation (twice as fast as I've seen with other weizen strains).
any insight would be appreciated,