jsv1204 said:Going to try a starter next time around. Figured I would try to err on the high side - just checking the consequences of over-pitching.
Cheers!
I think (read, I'm not positive) that if you overpitch on a yeast that provides a lot of flavor and aroma to the beer you could see some consequences from doing so. From what I gather most of those flavors and aromas are by byproducts of the yeast reproduction during the lag phase and early fermentation and if there are already a ton of healthy yeast cells they will not need to reproduce as much, therefore leaving less yeasty aromas and flavors. Now if it's a super clean and neutral yeast, I think you're alright.
This is my thinking. Please someone smarter than me correct me if I'm wrong....
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.
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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