Yesterday, I created two small (1-gallon) experimental batches, and pitched with (probably) enough yeast. As the total volume is 1/5th of normal, does it stand to reason that complete fermentation will be only 1/5th as long? I suspect not, but hope so–but I don’t know for sure–so I’m asking.
If you pitched proportionally to volume, then no, it shouldn’t be dramatically faster.
Silentknyght:
Yesterday, I created two small (1-gallon) experimental batches, and pitched with (probably) enough yeast. As the total volume is 1/5th of normal, does it stand to reason that complete fermentation will be only 1/5th as long? I suspect not, but hope so–but I don’t know for sure–so I’m asking.
no…man breweries would be screwed if it went like that
grainbelt:
[quote=“Silentknyght”]Yesterday, I created two small (1-gallon) experimental batches, and pitched with (probably) enough yeast. As the total volume is 1/5th of normal, does it stand to reason that complete fermentation will be only 1/5th as long? I suspect not, but hope so–but I don’t know for sure–so I’m asking.
no…man breweries would be screwed if it went like that[/quote]
It would take a year to ferment a batch.
I brew one gallon batches and it takes the normal amount of time to ferment. Yeast still need their time to do their job.
muddywater_grant:
[quote=“grainbelt”][quote=“Silentknyght”]Yesterday, I created two small (1-gallon) experimental batches, and pitched with (probably) enough yeast. As the total volume is 1/5th of normal, does it stand to reason that complete fermentation will be only 1/5th as long? I suspect not, but hope so–but I don’t know for sure–so I’m asking.
no…man breweries would be screwed if it went like that[/quote]
It would take a year to ferment a batch.[/quote]
Ha. Shit more than that…