I just can't wrap my head around how you can pitch too much yeast. Now I can understand if it is washed and too much trub or thrown on trub it could cause off flavors but it seems like pitching a pound should thoretically be OK.
I understand that under pitching could stress the yeast or if it is too under pitched it may not start at all but I keep seeing that pitching the proper amount helps get the beer to the correct FG and that doesn't make sense to me because it seems that once it starts it will reach a good FG because yeast is multiplying.
I understand that under pitching could stress the yeast or if it is too under pitched it may not start at all but I keep seeing that pitching the proper amount helps get the beer to the correct FG and that doesn't make sense to me because it seems that once it starts it will reach a good FG because yeast is multiplying.