I really don't understand the rush for such a quick fermentation. Once the yeast is pitched it will ferment over a period of time determined by a variety of factors inherent to the yeast and also related to the environment in which it finds itself. Commercially made yeast as we use to brew will outcompete all other yeast trying to survive in the wort.
What is the rush for "quick" fermentation. I see some quotes about knocking 2 days off of fermentation times. I just don't get it.
Once you pitch a starter of healthy yeast into uncontaminated wort you will end up with beer. If you can precisely control fermentation temperatures you can produce great beer.
Does the speed of fermentation have anything to do with how good your beer tastes???