Too much yeast, or no?

[SirPublius]

I bought three different yeasts to try on some pear cider. Two of them were in English and said that they made 5 gallons, so since I was making 1 gallon batches I simply divided them into 5, which I think was a 1/4 teaspoon or so. The OTHER yeast was a Nottingham ale yeast, it wasn't all in English, and it didn't have yield information like the other packets. I thought the store I bought it from told me it was ALSO for a 5 gallon batch, but it was TWICE as big as the others, so for that one I actually put in TWICE the yeast, which was 1 teaspoon rather than 1/2 a teaspoon like the others. What happens if I put too much yeast in? Can you put too much yeast in? Better more than less? What's the skinny on that? Thanks.

 

[BigFloyd]

You're fine. The smaller packs (Munton's maybe?) can sometimes do the job, but most folks like the 11g Fermentis/Safale packets.

The key with Nottingham is to keep it well below 68*F (beer temp) while fermenting. It has a cooler temp range than most ale yeasts.

 

[SirPublius]

The key with Nottingham is to keep it well below 68*F (beer temp) while fermenting. It has a cooler temp range than most ale yeasts.

Ohhhh, that shouldn't be a problem. My house was built in 1848 and its mid-November...Thanks.