Is there such a thing as too much dry yeast?

[JimSY]

Evening all,

Some of my recent brews have been dogged by poor final-gravity readings and have turned out beers that, while quite drinkable, have been a few points down on the estimated ABV. For my last batch I made a yeast starter and that seemed to solve the problem but I don't always have the time to make a starter. I was hoping to brew 23 litre batch of 6% or so porter next weekend using dry yeast but I'm concerned that, based on recent experience, a single pack of yeast might not cut the mustard.

So, are there any major drawbacks to just chucking in a pack and a half, maybe two packs, just to be on the safe side?

I can't say for certain it's a yeast issue but I am hitting my original gravity and wort is well aerated when it goes into the fermenter.

Many thanks in advance!

Jim

 

[The Baron]

I would say if it is a higher ABV beer say 6 and above you would need a higher pitch rate than 1 packet so 1 1/2 should ok even 2 maybe but no more as yes you can overpitch but what you have suggested seems fine

 

[JimSY]

Much obliged, Baron! What could I expect if I did over-pitch? Would it just taste excessively yeasty or are there other side-effects?

I'll probably go the pack-and-a-half route

Ta - Jim

 

[The Baron]

You should be ok with 2 packets. Overpitching can cause off flavours such as yeast and soapy tastes but you should be ok with the full 2 packets as long as it is 6% or above just go for it

 

[Sandimas]

What make you think it's finishing high - have you worked out the attenuation of your yeast vs the attenuation suggested by the manufacturer?

I only recently started tracking yeast attenuation after 8 years brewing, and it's surprising how consistent the results are. And it does vary, with some yeasts close to 80% and other only just hitting 70%.

What yeast were you using?

 

[MickDundee]

I believe it’s pretty difficult, if not impossible, to overpitch on a homebrew scale. 2 packets would be fine even below 6%

 

[MyQul]

I often overpitch. Mainly because I cant be bothered to use a yeast calculator. The only real side effect I've ever experienced is a bit of over attenuation

 

[foxbat]

I often overpitch. Mainly because I cant be bothered to use a yeast calculator. The only real side effect I've ever experienced is a bit of over attenuation

More likely the ideal attenuation I'd say. You didn't change the balance of fermentable and unfermentable sugars by overpitching.

 

[aamcle]

You can over pitch but you need to try hard!

Doubling up or even triple for a cold fermented lager is fine.


Aamcle

 

[phildo79]

I rarely make beer that is under 6% and usually pitch 18g of yeast. It used to bug the life out of me when I pitched an 11g packet and then the fermentation dragged its sorry ass over the line. Doesn't it know that I am an impatient man!

 

[GerritT]

Using sachets for 23 L in brews of 16 L, and it works out well. Average ABV around 5%, but I think up to 8% should be doable. And if it stalls too early at 1030, I just toss in some champagne yeast and get it started again.