Sure thing, but let me warn you—cutting fermentation time by 20% ain’t a walk in the park. We’ll have to tweak temperature, maybe tweak the yeast health, watch for any stuck fermentation, and keep a close eye on the aroma and finish. I’ll pull a small test batch, keep the recipe the same, and see if the flavor stays solid. If it turns out flat or a bit “burnt,” I’ll be the one raising my glass and laughing about it. Let’s give it a shot and see if the tweak holds up.

Alright, I’ll set up the test batch and lock in the key variables. I’ll start the fermentation at 19°C, use a fresh, well‑hydrated starter for the yeast, and log the gravity every 12 hours. I’ll keep a close eye on the temperature so it stays within that sweet spot. Once the batch is finished, I’ll give you the specific OG, FG, and the sensory notes—fruity, floral, or any off‑notes. Then we’ll see if the flavor still matches the original. If it’s all good, we’ll consider scaling it up; if not, we’ll tweak the yeast or adjust the cooling profile. I’ll get back to you with the numbers and my tasting notes soon.