Lagers fermenting faster at higher pitch rate

Turns out I have been under pitching my lagers for about 15 years (one vial, 1.6L, shaken, not stirred – about 176 billion cells). I would pitch at 70 then cool down to ferment temps. It would take a full 2 weeks to ferment out.

Now, since getting a stir plate and stepping up the population to exactly what it needs to be (Mr. Malty’s says about 400 billion), I am pitching at 47 degrees and the ferment time has dropped to about 7-8 days!! I have done 4 in a row that have reached TG in about 7-8 days instead of the 12-14 days.

Has anyone else encountered this when pitching with the correct number of cells for a cool pitched/fermented lager?

Sure! Faster, better ferments are just some of the reasons you want to pitch at the "correct" rates.

Definitely. Pitching the correct amount of yeast, as Nateo mentions, helps in many ways.

You should also notice a "cleaner" flavor, and less diacetyl production from cold pitching.