I found this article very interesting. I have been estimating a much higher yeast cell count per milliliter than in previous years. Maybe under pitching but the krausen doesn’t look like a layer of yest anymore. My bottled beer has had so little excess yeast that I can pour the entire contents of the bottle unless I screw up racking to the bottling bucket from the primary (@sneezles61) . Very little yeast in the bottle even with a medium flocculating yeast like WY 1056.
I haven’t noticed an increased lag time unless I pitch when the wort is too cold.
