I brewed an IPA on Sunday using Denny's Favorite. Was supposed to end at 1018 or so. Although the batch was only 10 liters of beer, I did make a 1 liter starter. Fermentation was basically done in like 36 hours. Stupid question: does it matter at all that fermentation is so quick? Would I get better beer if I pitched less yeast, or slowed down the fermentation time? My guess: for an IPA no, but it might matter for other beers, like Hefes?