over pitching at 85f?

[bracconiere]

so i've read pitching yeast at 85f produces off flavors.

i've also read that you don't want to over pitch because during the growth phase yeast produce flavors?

i also over pitch into 85f wort, and my beer tastes fine to me. but i'm drinking this current batch that i might have even under pitched a bit, and i'd describe it as sub, so-so.


does my thinking make any sense?

 

[Jag75]

Go back to over pitching
Are you fermenting at 85 or pitching then dropping temp ?

 

[bracconiere]

Go back to over pitching
Are you fermenting at 85 or pitching then dropping temp ?

i always pitch at 85f, but depending on the seasons, just ferment at room temp. anywhere from 85f to 62f.

but i agree with your joke. i think as long as i pitch all the yeast from the last batch they don't do much reproducing, but have plenty food. thus aren't in a bad mood.

 

[Jag75]

You ever used kviek yeast in the warmer season?

 

[bracconiere]

You ever used kviek yeast in the warmer season?

i did once but it wasn't any better then nottingham reptiched 40-50 times so didn't think the money was worth it.

 

[bracconiere]

and for an example of my pitch, my experiment with drying yeast got me 3/4 cup dry, unfornatly dead, yeast...so i'm pitching that much live yeast. at that rate compared to like a 11 gram packet, i don't think they need personality...