Too Much Yeast

I am getting ready to brew up a wheat beer and initially I ordered a liquid yeast that was to be propagated to a larger amount before pitching. Rather than do that I have ordered a bigger packkage that is designed for a 5 gallon brew, and may add both packages of the yeast. What can I expect if I add both packages, the supply store said it should yield a good fermentation, but I am worried about a yeasty flavor.

It will just be more active more quickly.. If it's the same yeast you have no fear of getting an off flavor.

It is next to impossible for a homebrewer to use too much yeast. Even with the "larger amount" you won't/can't overpitch. Just make sure they are the same strain.

The only danger I have read about about over pitching is the risk of a blow out, in which I have had. hehehehe If you double up the yeast, just make sure you have a blow off tube or a way of managing a yeast party that will take place in the primary.

Homebrewers frequently pitch a high gravity ale on the entire yeast cake from a previous ale, which is dozens, if not hundreds, of times as many cells as a pack contains.

Sometimes I wonder where people read about this "problem"? There are a handful of styles that depend on chemicals produced during the yeast growth, but for the majority of ales & lagers too much yeast can't happen.

david_42 said:

There are a handful of styles that depend on chemicals produced during the yeast growth

Click to expand...

David, would you elaborate for a noob like myself?

Belgians and lambics, some wheats. http://www.wyeastlab.com/beprlist.htm#3278 is a good read on yeasts.