Just an FYI for you. Yeast choice is crucial. I have been working (on about generation 5) with WY PC Thames Valley II strain that came out earlier this winter IIRC. Every single average gravity beer (under 1.060) I have done with it has fully fermented out, krausen going back into the beer, pretty much in 24 hrs. That strain is by far, the fastest fermenting strain I have EVER worked with. I still, of course, leave the beer in the fermenter to condition appropriately, but my God, it is a crazy strain.
Even fermenting down at 60F, it still fermented in one day.