Overpitch?
Figured I'd ask here instead of researching it myselfSo I've always heard that its near impossible on a homebrew level. So I'm making Flans stout. Should be about 1.046 OG. I went crazy with the yeast and have bout 500ml pure yeast! Am I going to have any problems?
Nope.
I'm a man
But I can change
If I have to
I guess.
-- The Man's Prayer
>^,,^<
Rhoobarb
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Not impossible...did it once with a pint slurry of WLP013 into a low gravity beer. It was a repitch from a high grav brew, I figured I'd be safe and have low enough viability that it wouldn't be too much. Wrong.
Is that 500ml from a starter or slurry?
In my experience, overpitching really matters when you're making a beer where the yeast is responsible for a lot of the character of the beer, like with belgians. With the standard stout, the yeast profile should be clean and clear...so you should be fine here.
Originally Posted by Lahey
It was 250ml slurry that I made a starter with......I know.....I was bored.
Funny you should ask there is an article in the latest BYO mag about this where they did a quite extensive experiment on the causes of not enough, just right and over pitching. I am at work so I don't have the article with me, but if I remember correctly the article said that over pitching doesn't cause off flavors.
BrewMeister Jeff
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Wouldn't it speed up autolysis?
It can cause over-attenuation, suppress esters and can (did in my case) really strip out the flavor of your beer.
Why would it?
I would think that if there isnt enough food to go around then cells would die. I have no reason to think this other than thats what popped into my head
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