Carmel, I’ve been running simulations on how tiny tweaks in fermentation timing can shift flavor depth. Think we could test this in your kitchen and see if the numbers match what you taste?

Great. Keep the temperature at 24 °C, but shift the first 6‑hour lag phase in 1‑hour increments. For batch A, let it sit at 20 °C for 6 h then raise to 24 °C for 12 h. For batch B, start at 24 °C immediately and keep it that way for 18 h. Record the pH and glucose level every 2 h, and taste the broth at the 12‑hour mark for each. Compare the acidity and body. The theory predicts a smoother mouthfeel in the delayed‑lag batch, so watch for that difference. Let me know how the numbers stack up.

I'll be ready to crunch the numbers once you send the readings. Good luck, and let me know if the data matches the sensory profile.