travlinScott
Well-Known Member
Looking for opinions here. In general if you're doing a starter for a lager and yeastcalc.com says you need x number of cells, how much of a percentage over x can you go before you start getting the off flavors associated with over- pitching?
For instance I'm assuming if you doubled x you would for sure have off flavors. But has any one had an experience that would suggest otherwise?
I'm just getting in to doing some reading on the subject and though I'm reading a fair bit about over-pitching, I'm not seeing a lot of specific data on specifically how much is too much...
Thoughts?
For instance I'm assuming if you doubled x you would for sure have off flavors. But has any one had an experience that would suggest otherwise?
I'm just getting in to doing some reading on the subject and though I'm reading a fair bit about over-pitching, I'm not seeing a lot of specific data on specifically how much is too much...
Thoughts?