Hop oils will stick to yeast and flock out with the yeast. Over pitching will remove more hop oils than a correct sized pitch.
Hop oils will stick to yeast and flock out with the yeast. Over pitching will remove more hop oils than a correct sized pitch.
Also yeast growth is limited by available sugar, not yeast population.
Won't a finite amount of wort only support a finite number of yeast cells, regardless of the number of cells in the initial population? In other words, if the wort only supports a total population of x yeast cells, I don't think it matters if the initial population was 1/2x or 1/8x. They will multiply only to the extent that food source can support.
Is it possible that to high of pitching rate could cause a serious lack of hop flavor? I seem to have an issue with my hoppy beers and very little hop flavor after ferment and in the finished product.
Three notes on that recipe:
1) You have about 0.25 oz of bittering hops. Fuggle are low alpha acid, 5%ish tops. That might give you 5 IBUs (Tinseth) at that gravity. Your Chinook addition probably added more IBUs. You didn't get much hops flavor because that isn't very hoppy.
2) WLP002 is very flocculant. Observation regarding hoppiness falling out with yeast are very real.
3) Your flameout hops mostly contributed aroma, not bitterness or flavor.
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