WalkingStickMan
Well-Known Member
Hi all,
I recently bottled a saison with brettanomyces that had been in the secondary for about 5 months. To insure proper carbonation, I decided to reyeast at bottling (probably unnecessary anyway). I got a bit more of the yeast in the water I was using to rehydrate than I intended, and probably pitched between a half to three quarters of a pack of dry yeast into the bottling bucket instead of the quarter pack that I was shooting for.
Has anyone ever "over" repitched? Any noticeable affect on flavor? I'm hoping that once the yeast have a chance to drop out in storage and in the fridge, that any perceivable "yeasty" flavor will be gone. I am concerned about possible autolysis flavors though that may come from a more than usual amount of yeast in the bottle.
I'm also curious about how the brett might react with he autolysis that could occur, considering that I believe brett can metabolize the dead yeast cells (maybe a topic for the wild beer forum section). Anyway, any insight?
I recently bottled a saison with brettanomyces that had been in the secondary for about 5 months. To insure proper carbonation, I decided to reyeast at bottling (probably unnecessary anyway). I got a bit more of the yeast in the water I was using to rehydrate than I intended, and probably pitched between a half to three quarters of a pack of dry yeast into the bottling bucket instead of the quarter pack that I was shooting for.
Has anyone ever "over" repitched? Any noticeable affect on flavor? I'm hoping that once the yeast have a chance to drop out in storage and in the fridge, that any perceivable "yeasty" flavor will be gone. I am concerned about possible autolysis flavors though that may come from a more than usual amount of yeast in the bottle.
I'm also curious about how the brett might react with he autolysis that could occur, considering that I believe brett can metabolize the dead yeast cells (maybe a topic for the wild beer forum section). Anyway, any insight?