Monday evening I pitched a Wyeast 1098 smackpack into an IPA with an SG of 1.062. Forty-eight hrs later the krausen has fallen, took another reading and it came in at 1.014. Nice....and FAST.
My question is this: Has there been any study done on the effects of fermentation speed on the character of the beer? If the same beer took 72hrs or more to reach 1.014, how would the final beer differ?
This question may have been answered before, but I suck at the 'search' function in here...
My question is this: Has there been any study done on the effects of fermentation speed on the character of the beer? If the same beer took 72hrs or more to reach 1.014, how would the final beer differ?
This question may have been answered before, but I suck at the 'search' function in here...