Does the amount of yeast you pitch modify the speed at which a batch ferments?
I ask because I used two packets of yeast on my latest 5 gallon on Wednesday. Had wild fermentation yesterday ( had blowout tube installed, so nothing crazy happened ), but it's already dropping off significantly. This got me thinking that the amount of yeast impacts the fermentation rate, which in turn got me wondering if you can have "too active" fermentation.
It seems logical to me that the more viable yeast you pitch, the faster primary fermentation completes, but as I'm new to this still I'm not sure I understand all the variables.