Originally Posted by Newsman
Ok. Sounds like a plan. I guess I'll make the wort tomorrow, but cool it overnight in my freezer (bought for the specific purpose of brewing at a steady temperature) and then pitch everything Tuesday evening and see how it goes! I'm still debating about buying another smack pack on top of a 2-stage starter, just to make sure I have enough yeast. Can you "over-pitch"???
Yes you can, but it's actually harder than you would think. The yeast will stop when they have consumed all of a limiting nutrient (Nitrogen, O2, sugar, etc.). If you are going to pitch that much yeast I would recommend using O2 in the wort and using FermAid-K nutrient.
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger