Kristoffer84
Active Member
Hello,
i would like to throw in a question concerning overpitch. Many websites or forum descripe the fact that overpitch is there and that it could be not good but wont happen easy etc etc... BUT its not saying WHEN it is an overpitch and also an overpitch with negative consequences like and empty taste.... etc.
So lets take the good kown S04. Every package contains 11,5g of yeast and Fermentis says that those 11,5 g are enough for 20 Liters of Beer with under 14% Plato?. They tested that of course in their standard wort which is 100% base malt and at a certain temperature of 20 Celsius.
Lets say i take two packages so 23g on 20 Liters of lets say 12% Plato, will it be an overpitch allready, an overpitch with negative consequences or are we still good? When will it start to be bad? 3 times or even more?
And another thing is related to that by having info on the number of yeast cells per package. The well known yeast pitch calculator of brewersfriend (Yeast Pitch Rate and Starter Calculator - Brewer's Friend) has some hints on that by saying:
Its also stated that Fermentis guarantees 6B Cells but mostly its 20B cells/g.
So if we go and say its 15B cells/g and a classic 12% Plato brew needs 189B cells we would still need the 2 packages open to get enough cells. BUT we dont take in that calculation that the yeast will grow once in the wort. So after all a pretty complicated thing.
What are you guys thinking on that topic? Or maybe some of you had also experienced overpitch oder maybe even got sources about that overpitch topic...
i would like to throw in a question concerning overpitch. Many websites or forum descripe the fact that overpitch is there and that it could be not good but wont happen easy etc etc... BUT its not saying WHEN it is an overpitch and also an overpitch with negative consequences like and empty taste.... etc.
So lets take the good kown S04. Every package contains 11,5g of yeast and Fermentis says that those 11,5 g are enough for 20 Liters of Beer with under 14% Plato?. They tested that of course in their standard wort which is 100% base malt and at a certain temperature of 20 Celsius.
Lets say i take two packages so 23g on 20 Liters of lets say 12% Plato, will it be an overpitch allready, an overpitch with negative consequences or are we still good? When will it start to be bad? 3 times or even more?
And another thing is related to that by having info on the number of yeast cells per package. The well known yeast pitch calculator of brewersfriend (Yeast Pitch Rate and Starter Calculator - Brewer's Friend) has some hints on that by saying:
- Mr.Malty says that dry yeast contains 20 billion cells per gram. Unfortunately we could not find a reference to a study that supports that number.
- From the manufacturers:
- Fermentis: > 6B cells/gram for US-05 and S-04.
- Danstar: > 5B cells/gram for Nottingham yeast.
- These numbers sound conservative and do not match with the study referenced above. According to our pitching calculator, with dry yeast, using the mfg's number of 6B cells/g, to hit a pitch rate of 0.75 (M cells / ml / ° P) for a 5 gallon batch @1.050 would require 3x 11g packs!
Its also stated that Fermentis guarantees 6B Cells but mostly its 20B cells/g.
So if we go and say its 15B cells/g and a classic 12% Plato brew needs 189B cells we would still need the 2 packages open to get enough cells. BUT we dont take in that calculation that the yeast will grow once in the wort. So after all a pretty complicated thing.
What are you guys thinking on that topic? Or maybe some of you had also experienced overpitch oder maybe even got sources about that overpitch topic...