TLDR - OG to FG fermentation is only taking 2-3 days and has a potentially overripe Banana smell, but no off tastes. Brew day to keg in 6-7 days. Should I be letting the yeast rest longer? Hey everyone, I have made 8 batches of all grain homebrew up to this point, all being 1 gallon brews. I have predominantly brewed brown ales and have had some minor success. The first two that I made came from recipes on this site and the other three batches have been my recipe where I've made slight tweaks to the grains. My overall brewhouse efficiency is around 60%, but I don't use any special equipment to try and increase. Where my major issue is coming in is with fermentation. I have only used Safale brand dry yeast, and typically they're s-04 British ale yeast. These yeasts are working too fast for me to keep up. Within 2-3 days it'll take an OG around 1.040 to 1.004-1006 and leaves the beer with an off sweet smell. My guess would be overripe banana, but my nose barely works. Is it common for yeast to take wort from OG to FG in just a couple of days? Yeast temp range is mid 50F to mid 70F. I keep it under the sink around 72F during fermentation. I have been going from brew day to 2ndary to forced carb kegging in a 6-7 day turn around time. Should I be letting my beer ferment/rest longer to help remove that smell or am I doing something incorrectly? It is not resulting in an off taste and most of the beers are quite drinkable, almost like a roasted new castle.