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?
"Why must it always be pandemonium?" - George Mueller/Nelson Van Alden
"Beer. Good." - Words of House Grog
drinking: Wojtkowiak Piwo, CLB's Barleywine, 8Hearted Pale Ale, O'Rob's Dry Irish Stout, DB8PT Session Ale, Wojtkowiak Grodziskie - bottle conditioning: Otto M. Gourd Pumpkin Barleywine, Jewel Thieves Apple Wine, CLB's Barleywine 1.2