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Is it possible to pitch too much yeast?

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StrongBad42

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I'm going to make a starter for an OG of 1.086. The Brewer's Friend calculator said I need 323 billion cells. With a 2L starter I would get 462 billion cells. Is that too much? Does that calculator take into account left over cells needed for priming?
 

Poynton Blue

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I'm going to make a starter for an OG of 1.086. The Brewer's Friend calculator said I need 323 billion cells. With a 2L starter I would get 462 billion cells. Is that too much? Does that calculator take into account left over cells needed for priming?
John Palmers book suggests a pitch rate of 58bil cells per gallon for ale at .75 billion cells per litre per 4gps, based on a wort SG of 1.085.

He also suggests its “difficult to hurt a fermentation...by pitching too much”. Keen to hear other comments as I’m a beginner and reading more than doing at the moment!
 

Miraculix

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As long as you are not hugely overdoing it, I see no harm in pitching more yeast.
 

Andrew Hodgson

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I have heard people refer to off-flavors from over-pitch, but I'd say on the level it is way less potentially damaging to a fermentation than under-pitching from what I've experienced and seen of other peoples' experiences.
 

MaaZeus

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Dont worry about overpitching, you need to go way overboard before it becomes a problem. Even SLIGHT underpitching is not a big of a deal because yeast is alive thing that replicates (your fermenter is essentially a one big starter) to fill the missing cells on its own.
 
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