I've brewed a few batches, and the fermentation seems to fall in one of two categories:
1. Slow, steady fermentation: It takes about 24 hours to get obvious signs of fermentation, then fermentation proceeds at a steady rate (bubbles in the blowoff or airlock every 5-10 seconds) for about 4-5 days. (This usually occurs with cheap, grocery store kits)
2. Quick, very active fermentation: Obvious signs of fermentation in 4-6 hours. Fermentation is very rapid (bubbles in airlock almost constant, or once ever second). (Obvious) fermentation lasts for about 36-48 hours. (This usually occurs with higher-quality extracts and better/fresher yeast).
Which of the two types of fermentation is more desirable (or is more likely to produce better results)? Or does it matter, as long as fermentation occurs?
1. Slow, steady fermentation: It takes about 24 hours to get obvious signs of fermentation, then fermentation proceeds at a steady rate (bubbles in the blowoff or airlock every 5-10 seconds) for about 4-5 days. (This usually occurs with cheap, grocery store kits)
2. Quick, very active fermentation: Obvious signs of fermentation in 4-6 hours. Fermentation is very rapid (bubbles in airlock almost constant, or once ever second). (Obvious) fermentation lasts for about 36-48 hours. (This usually occurs with higher-quality extracts and better/fresher yeast).
Which of the two types of fermentation is more desirable (or is more likely to produce better results)? Or does it matter, as long as fermentation occurs?