I was at a brewery recently, and one of the brewers mentioned that larger tanks can actually ferment quicker. Something to do with the heat generated from the yeast cause currents in the wort to form. or something like that, i had already sampled a few pints by that point. Granted, they had giant steel conicals, so it may be different on a homebrew scale. but has anyone noticed this? assuming you control for all other variables, does this even make sense from a physics or thermodynamics standpoint?