Is it possible to "over-yeast" a wort?

[Thor]

I read comments in response to a poster having a beer that was potentially done fermenting too soon. Some folks suggested adding more yeast.

This got me thinking, which can be painful. If you help answer this question, the pain will stop.

Is it possible to add too much yeast to a wort? As I understand it, yeast feeds on the sugars in the wort, which of course come from malt and potentially other additives. When the sugar is consumed, I believe the yeast go dormant.

If that's the case, it would seem that, short of adding pounds of the stuff, it is not possible to add too much yeast. Is that correct? If not, can someone explain what exposures one has when adding too much?

I am not planning on over-yeasting anything, but this got me curious. Please help my pain go away.

 

[Baron von BeeGee]

I'm curious to hear some responses, as well. There was an article recently in byo that mentioned it was nearly impossible to overpitch for a homebrewer, and that most vastly underpitch, but I suppose there must be limits.

 

[Darth Konvel]

I've forgotten where I read it, but it sounds like there is a theoretical optimum amount of yeast after which you might be concidered as having too much. On the other hand, it was more yeast then anyone here would probably ever pitch.

Folks rack onto yeast cakes frequently, which is alot of yeast. Unless you're talking about yeast in the gallons, I think you're safe

 

[david_42]

YES! And I've got the pictures to prove it. I pitched a high-gravity IPA onto the trub from an English Mild and it blew the top off of the fermenter 30 minutes later. I have pictures of a 10 inch column of foam coming out of the top 12 hours later.

From a practical standpoint, it would be difficult to over pitch, unless you pull a trick like I did.

There are some beers where the byproducts of the initial yeast growth (before it starts bubbling) become an important part of the flavor profile. I believe Belgians and Wits need slow starts.

 

[rhinostylee]

I'm the homebrewer in question! Maybe I'll add more yeast after all. In fact, I'll do this as an experiment. I'm not too excited about having low-alcohol content beer.

 

[Walker]

I'm not too excited about having low-alcohol content beer.

why not? you can make billions off of that in america.

-walker

 

[SwAMi75]

Here's my thinking: Look at what's left in your primary after a good fermentation. That's the amount the yeast reproduced itself to to get the job done. So, given the same wort and same yeast, that's the optimum amount, as long as you pitched enough to start with.

Measure that out, and I dare say that's the best amount....anything more would be overkill.

 

[rhinostylee]

I just pitched another packet of dry yeast. It's bubbling away! Hopefully it won't adversly affect the taste, but I'll drink it regardless. I let you know how it turns out. I feel good about my decision . . . I'd rather experiment to make it right and fail all the way than to drink 55 bottles of low alcohol beer.

 

[El Pistolero]

Is it possible to add too much yeast to a wort?

Some where in this link on yeast culturing it's stated that a homebrewer would need to pitch a gallon starter in a five gallon batch to match the pitching rates commercial breweries reach. So I guess maybe if you stepped a starter up to about 2 gallons, then that might be too much.

 

[Baron von BeeGee]

If I had a 2g starter I think I would just bottle it and drink it!

 

[El Pistolero]

If I had a 2g starter I think I would just bottle it and drink it!

If you did it right it would be pure yeast with almost no alcohol.