Originally Posted by eastoak
I feel that a lot of the issues with "overpitching" is not due to too many yeast cells, but rather too much starter. I see people make a 1.060 wort and then pitch a gallon starter and complain about a thin or bland beer and think that too many yeast cells ate all the flavor out of the beer. Well in reality if you're dumping in a gallon of slurry into a 5 gallon batch you're watering that down by over 20%! No kidding the beer comes out thin when you're knocking your OG down to around 1.040 instead of the 1.060 you were shooting for.
Now if you made a gallon starter and let it flocculate in the fridge for a couple days, dumped off the excess fluids and only pitched the active yeast cells (which would likely only be about .5-1 quart worth of slurry) then I think you'd find the "overpitching" to not really be an actual issue for the most part.