I used WLP Osphaug on an IPA I brewed this Saturday and after 4 days (pretty much to the hour) it had gone from 1.060 to 1.011 which is an apparent attenuation of 81%. I did ferment on the slightly high side at 30 degrees C though. Cooled it down to 20 degrees C and dry hopped. It might drop a couple point by the time I keg on Monday but it's fermented around the same time that the Voss I used on my previous brew did. Think that took 5 days to go from 1.066 to 1.013 and stayed on 1.013 for about 2 weeks as didn't have time to keg, although I didn't have a fermentation fridge for that so the temperature definitely fluctuated more for that.