By using an approach called “microfluidics,” the team found that they could potentially speed up beer fermentation by nine times, without compromising quality or composition, according to a University of Pennsylvania press release.
Microfluidics? Are they like midi-chlorians?*
If this is true and they develop a way to actually speed up the process of fermentation think of the impact that would have on the beer industry.
And think of how much quicker we could go grain to glass!
Fermento were able to accelerate the rate at which yeast converts sugar to alcohol by 70 percent
I wonder if you used a yeast like a Belgian or Wheat strain that makes esters and phenols that *you want in the beer*, if this actually makes beer you want to drink, or if it just makes watered down tasting beers?
Or if it's only good for making Macro swill and IPAs where yeast produced flavors are not as desirable?
Up Next: FedoraDave's American Ale Fermenting/Conditioning Natural 20 Pale Ale -- Bull Terrier Best Bitter -- King Duncan's Porter -- Schöenwald Schwarzbier -- Littlejohn's Ale Drinking: Crown Top Pale Ale
