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Old 07-11-2012, 12:36 PM   #11
SledgeH
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Extreme overpitching can very much so create an explosive fermentation. I pitched a very low grav beer (1.035) onto a full yeast cake and within an hour had fermentation start up. two hours later had to add weight plates to my brew bucket to ensure it didn't get blown off. The beer turned out great, but I lost a full gallon to the blow off tube. I didn't have any yeast off flavors and this is a pale beer that wouldn't hide such tastes. So unless you're going to pitch a ton of yeast, I wouldn't worry about the flavors but I would strongly suggest a blow off tube.

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Old 07-11-2012, 01:04 PM   #12
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Unless you go crazy, you probably won't notice an overpitch in the flavor - at least I don't.

However, overpitching does result in less than perfectly healthy yeast at the end of a brew just like underpitching does. Not a big deal if you are just going to toss the yeast, but it could be a significant complication if you are reusing it from batch to batch.

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Old 07-11-2012, 01:09 PM   #13
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FWIW, i recently pitched a 1L starter of Wyeast 3068 into 4 gallons of session hefe. The flavor profile is too clean for a hefe and i think it directly relates to me overpitching. I made the starter before we undershot our gravity otherwise per, Mr. Malty, i would have been fine pitching a lone smack pack unaltered. So like said above, over pitching a flavorful yeast will not bring out the esters/phenols you are trying to achieve with that paticular strain.

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Old 08-08-2012, 06:29 PM   #14
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Quote:
Originally Posted by SledgeH View Post
Extreme overpitching can very much so create an explosive fermentation. I pitched a very low grav beer (1.035) onto a full yeast cake and within an hour had fermentation start up. two hours later had to add weight plates to my brew bucket to ensure it didn't get blown off. The beer turned out great, but I lost a full gallon to the blow off tube. I didn't have any yeast off flavors and this is a pale beer that wouldn't hide such tastes. So unless you're going to pitch a ton of yeast, I wouldn't worry about the flavors but I would strongly suggest a blow off tube.
Just made a 1 gallon "test" beer to see how difficult it is to make a 10% + ABV beer and this is exactly what happened. Over pitched and basically had a blow off explosion even with the blow off tube, would have benefited by having the vent tube go into a bucket rather than a soda bottle but lost 1/4 gallon through the blow off tube... fun to watch, definitely didn't need a yeast starter with a 1 gallon batch though.
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Old 08-08-2012, 06:53 PM   #15
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I make one same beer every 14 days. I carefully calculate the harvest needed, say screw this, and then just dump on trub, set in the fermenter chamber at 62°. The blow off hose (puke tube) is routed to a empty carboy. This eliminates the need to care about how much blow off you get and if I get a gallon I bottle it. This has worked for years and for this particular flavor of ale eliminates the need to buy yeast. Sometimes I even use the trub from the blow off for a different beer.

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Old 09-16-2012, 03:32 PM   #16
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Figured i'd bump this thread instead of starting a new one.

Is the same principal true for dry yeast?

I rarely need a full 11.5g pack of dry yeast (which is all my LHBS sells), sometimes MrMalty calculates it at half that, but I always pitch the full packet as I do not know how to store dry yeast for extended periods of time once the packet has been opened.

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Old 09-16-2012, 03:41 PM   #17
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I personally think the benefits of not underpitching far outweigh the negatives of potential overpitching.

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Old 09-16-2012, 03:42 PM   #18
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Quote:
Originally Posted by RayOhm View Post
Figured i'd bump this thread instead of starting a new one.

Is the same principal true for dry yeast?

I rarely need a full 11.5g pack of dry yeast (which is all my LHBS sells), sometimes MrMalty calculates it at half that, but I always pitch the full packet as I do not know how to store dry yeast for extended periods of time once the packet has been opened.
Considering that not all the cells are viable and if you're pitching directly onto the wort many more will die off, pitching a whole packet of dry yeast will do you just fine
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Old 09-16-2012, 03:44 PM   #19
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Yes it is possible to over pitch any type of yeast. Over pitching yeast can cause less of an optimum growth phase of the cells and more cells
May prematurely die off because there is not enough food available as the cells grow and replicate.

Dry yeast can be sealed up and stored in the fridge or just buy the smaller pack if that is typically the amount you need.

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Old 09-16-2012, 05:14 PM   #20
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I guess it's also personal opinion from experience. I have pitched onto a yeast cake from another batch, which had likely 5-10 times the amount of yeast I needed. The beer came out great, and it was likely a little better than the first back of the same stuff. The first batch was a pack of dry yeast. I think the first batch has a little off-flavor, which I'm assuming could be a slight underpitch.

Some people think mrmalty calls for more yeast than necessary. I tend to agree with the more is better philosophy. Now, granted, I don't recommend using a full yeast cake, but I think growing large starters or rounding up my dry pack count makes sense. I usually calculate the amount I need, but I am very conservative with the viability estimate for the original yeast. I error on the overpitch side.

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