Lets talk dry yeast - Page 4

delboy · 04-13-2007, 09:02 PM

Quote:

Originally Posted by Dude

One thing about dry yeast, you CAN overpitch with it.

I wouldn't ever use any more than 2 packets in a five gallon batch.

really, what happens when you overpitch??

**Orfy** · 04-13-2007, 09:09 PM

I think Nottingham has a slightly cleaner profile than Windsor.
In optimal conditions I have never had a ferment take longer the 12 hours to get going and over 36 hours to finish.
I've never pitched more than 1 pack in a 6.5g batch. Most of my beers are 1040 to 1065.
I once pitched on a yeast cake and fermentation started (visibly) in under an hour and finished in just over 12 hours. The beer tasted fine.
I never use oxygen or make a starter.

**Biermann** · 04-13-2007, 09:15 PM

Quote:

Originally Posted by delboy

really, what happens when you overpitch??

Yeah, I was kinda curious as to this as well. I have heard that you shouldn't overpitch with any yeast. Something about crowding and straining yeast. .. I'm ignorant to that one though.

When I use dry yeast, I usually use 1-2 packet per 5 gallons, or 2-4 for 10 gallons.

**Biermann** · 04-13-2007, 09:17 PM

Quote:

Originally Posted by Buford

Windsor doesn't attenuate as well as some other dry yeasts, like S-04.

I kinda like that sometimes, though. I use WL 004 English Ale for that reason if I want a sweeter finish, or a heavier mouthfeel. I'm looking for a possible dry substitute for it, so the Windsor may fit the bill nicely.