faster fermentation?
- Thread starter Apisal
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Using more yeast may start the fermentation faster, as the "lag phase" during which new yeast cells are being made, before fermentation starts, is being reduced.
Once a fermentation has established itself, and a healthy yeast population is present, a larger yeast pitch does not shorten the time to completion.
Now increasing temperatures do make it ferment (exponentially) faster, but the higher temperatures may create byproducts that don't taste or smell as good. That's why we tend to control/regulate fermentation temps toward the lower end of a yeast's indicated temperature range, for better quality end products (the ones we drink).
Once a fermentation has established itself, and a healthy yeast population is present, a larger yeast pitch does not shorten the time to completion.
Now increasing temperatures do make it ferment (exponentially) faster, but the higher temperatures may create byproducts that don't taste or smell as good. That's why we tend to control/regulate fermentation temps toward the lower end of a yeast's indicated temperature range, for better quality end products (the ones we drink).
