Hi please bear with my newbie question. I am considering washing and re pitching my yeast cake on new wort. What kind of bad or off flavors and problems can come from over pitching? I can see the cost is much cheaper to reuse the yeast and understand that I only need a pint or so for a 10.60 beer. But i wondered what happens if I pitched say 2 quarts. I remember reading that the big commercial guys pitch very heavy amounts, do they get away with that because of it being Lager beer or does their grain bill allow it. Forgive my beginner questions please.