Pitching to much yeast

[jessej122]

What are the side effects of pitching to much yeast?

 

[WoodlandBrew]

Here is a great link from Wyeast:
http://www.wyeastlab.com/com-pitch-rates.cfm

The information you are looking for is at the bottom.

 

[millsbrew]

Thanks for the post. Is there anywhere I can find info on the estimated pitch rate in a danstar Nottingham ale pack? I did my first starter on a stir plate and I'm wondering if I over pitched since the activity in the blowoff has died down significantly after on 48 hours.

Thx in advance.

 

[mikescooling]

It would be hard to over pitch using a 2L flask, even if you bumped it up a couple of times. If you pitch on a yeast cake, then yes you can over pitch.

 

[WoodlandBrew]

Kai has a nice cell count estimator on the Brewers Friend web site. An 11g package of yeast has about 150 billion cells. My book had lots of information on yeast propagation and hydration of dry yeast. I could look it up if you can tell me how much DME you used in the starter.

 

[millsbrew]

I did the standard 1/2 cup dme with 650ml of water. The only thing different was i used a 2L flask instead of a 1L flask so the start wasn't very deep. It was on the stir plate for about 20 hours.

Seems like I didn't over pitch and might have another issue (or just a really hungry batch of yeast). Should I switch to a 1L flask since 90% of what I make has an OG <1.060?

Thanks again.

 

[WoodlandBrew]

That starter should yield between 300 and 350 billion cells. Which enough for a 5 gallon batch of 1.100 beer.

 

[mikescooling]

The 2L flask is what you need. Also, the starter wart should have an OG of 1.035-1.045 We need to how much beer and what's the OG?

 

[BigFloyd]

Thanks for the post. Is there anywhere I can find info on the estimated pitch rate in a danstar Nottingham ale pack? I did my first starter on a stir plate and I'm wondering if I over pitched since the activity in the blowoff has died down significantly after on 48 hours.

Thx in advance.

You need not do a starter when using a dry yeast like Nottingham. Just rehydrate, attemperate and pitch.

Your fast ferment may have been the result of your temp being too high. Not a good thing with Notty as it throws some noticeable off flavors starting as low as 68*F.