Hi, all. I'm Mark, new to the forum and have a few questions. I used to dabble with extract brewing but felt the best way to get what I wanted was to switch to all grain. My current set up is an Anvil 6.5 gallon Foundry, and I'm using the Anvil 4 gallon fermentor. I'm using a Tilt hydrometer to monitor fermentation. The two beers that I want to focus on are Double IPA and Imperial Stout. They are my favorite beers after all. I know they are above my pay grade a bit, but nobody ever accused me of being smart. Anywho, I think I'm getting the swing of things on brew day. I'm hitting my numbers and I'm fairly confident that I have a good process after four or five brews. My main challenge now is controlling fermentation. Each of the beers I've made so far have gone from 1.07* down to below 1.015 within 36 hours. At this point they still look like they are in the vigorous blow off phase. Like, really, they're cranking! I'm trying to keep the temp around 67 on my current brew, an Imperial Stout. This beer is underpitched, as my wyeast 1028 didn't even begin to ferment...so... I had two packets of Ale yeast from one gallon NB kits and repitched with them to see if I could save it. In no time at all, the little beasts shot through the wort. My real question is why is it going so fast, and should I try to slow it down? Before I had the Tilt, I would have just let it sit until the bubbles got slow before even checking the gravity. That way of doing things seems to be getting thrown by the way side if I'm hitting my final gravity number so quickly. I'm thinking I'm going to move this brew into a secondary tonight and leave it there for a few days before I move it to long term storage in bottles. Sorry about being long winded. Thanks for any wisdom anyone may share!