So, as a new brewer, I am constantly looking to improve my yeast effectiveness (doing yeast starters, temp control, etc).
But, can you be too successful with yeast starters? Is there such a thing as pitching “too much yeast?”
In my head, I can’t see why having more yeast then necessary would be a bad thing. I would just guess that there wouldn’t be enough sugars to support a large population of yeast, and they would sink to the bottom. When racking/bottling, you would just leave them with the trub.
But… I know there has to be more to it than that. Would someone be able to explain if
a) this is even a realistic concern, and if so,
b) what the consequences would be of over pitching/over attenuation? How would I know if I did?
Much thanks in advance!