what happens when you OVER-PITCH

[hbhudy]

I made an I-IPA just this past weekend, and in my haste I pitched 2 packet of nottingham yeast.. :0 A couple of days ago I thought my fermentation chest was going to explode..The thumping from the blow-off tube.. BUT as of today everything is dead as a doornail!! Now I know that airlock activity is NO indication of fermentation and therefore I am OK with waiting this puppy out, but could the overpitch of dry yeast have somehow resulted in some weird stuck fermentation?? It is at 1020 right now, but given the excitement of the fermentation a couple days ago I would have imagined we would be about 1010ish by now.
Any clues? Possibly did I get it to cold?? Fementing at 61*??

 

[strat_thru_marshall]

2 big packets of nottingham directly into a IIPA is actually probably pretty close to a proper pitching rate. Your beer fermented strong and fast and now it's probably done. What was the starting gravity?

 

[hbhudy]

starting gravity was 1078ish

 

[zacster]

At 1.020 you're pretty close to 75% attenuation. Give it some more time and you should be right on the money with it. 61 is pretty cold, maybe raise it a bit to finish. The flavor profile is already locked in.

 

[tre9er]

At 1.020 you're pretty close to 75% attenuation. Give it some more time and you should be right on the money with it. 61 is pretty cold, maybe raise it a bit to finish. The flavor profile is already locked in.

This. Raise it 5 degrees or maybe to 68 and let it ride for about a week. Give it a swirl, too, I bet it finishes around 12