overpitch a priming yeast?
I'm bottling a pumpkin barleywine that WLP007 got to 14.6% (1.113 OG to 1.004 FG) which has been bulk aging for 2 months
going to use CBC-1 on it. adding it to the bottling bucket along with priming sugar and racking the beast on top of it.
I was going by the datasheet for CBC-1, which says 10g for 10 hectoliters
10 hectoliters = 26.4 gallons. my batch is around 2.5 gallons, so I suppose I should only use 1 gram
can you overpitch a priming yeast?
"Their name is 'Geernt'? That sounds like a queef on a yoga ball" - Kate Ellis (Tina Fey), Sisters
"Beer. Good." - Words of House Grog
drinking: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, Fresh Squee Zed IPA - bottle conditioning: LoCo Foot Barleywine - fermenting: apple wine, Skeeter Pee, Basque cider - on deck: Grodziskie - in the hole: Vienna lager