big pitcher

[Gurgeh]

Is it bad to have pitched a lot of yeast?

I harvested all the yeast from the bottom of my secondary and part filled 3 sample jars and all of one beer bottle.

the sample jars will be mixed with glycerol solution (20%) and then frozen.

The beer bottle was of the non-shouldered variety and had a good couple of inches of yeast at the bottom.

All went in

(brew length 20 Litres, OG 1.045)

So this is my first 'open' fermentation and the brew length is a little shorter as I anticipate a bigger krausen.

it's in the fridge, I'll keep it at 18-19C and i've really given it a good aeration.

It's going to go in a big way huh!



Is there a down side to overpitching?

[SteveD]

2 inches at the bottom of a beer bottle isn't over pitching Should be fine. With yeast, too much is infinitely better than not enough. You'd have to really over-do it for problems to arise.

[delboy]

There is a down side but other than 'off flavours' exact reason escapes me at the moment.

Is it not that you can end up with an insipid brew cause the yeasties didn't even have to break sweat and never produced the nice esters etc

[SteveD]

There is a down side but other than 'off flavours' exact reason escapes me at the moment.

Is it not that you can end up with an insipid brew cause the yeasties didn't even have to break sweat and never produced the nice esters etc

No

[delboy]

And for my next guess, excessive diacetyl production

[mysterio]

I think you need some new cells to be created in order to get complete attenuation, can't remember why exactly. I think pitching in the right amount is more important than throwing all the yeast in you can muster.

[Gurgeh]

I think you need some new cells to be created in order to get complete attenuation, can't remember why exactly. I think pitching in the right amount is more important than throwing all the yeast in you can muster.

I had aerated as much, if not more than usual so there should be fresh cells being budded...