People think doing a FFT is super tedious and a pain in the @$$! But today I am going to tell you a super easy way!
On day 2 of your main fermenting batch, simply pull 100ml or so from the main batch ( if you have a fermenter with a valve, super simple). If you have a stir plate, place it on there, or just simply bring it to the kitchen and swirl it every time you walk by. I use the stir plate method.
I get it going as fast as it can. 1 day later I am at FG. I then use this to determine my time to spund. It is an added step, but it will help you nail those spund timings.