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Overpitching

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Revision as of 14:43, 12 November 2010 by Jason.mundy (Talk | contribs)
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Overpitching is when too much yeast is pitched into the wort. If this occurs, the most common symptoms is a very yeasty-flavoured beer, beer that is fermented too quickly and has high fermentation temperatures as a result. This is a very uncommon in a home brewing setup for the following reasons:

  1. Most yeast packets- even liquid yeast starters- are considered by experts in the field to be either *just* enough yeast to ferment a 5 gallon batch or even to be underpitching.
  1. It takes a lot of yeast to overpitch.

Over pitching is most likely to occur when a home brewer is re-using yeast from a previous batch. Over pitching can occur when you pour fresh wort on top of a yeast cake of a previously fermented batch of beer.