Ok I have a really nice cake of US-05 and another of Nottingham, and as I do have a bunch of batches around the corner from being drinkable, I was thinking of doing some big beers that I could age. Thinking about an RIS and maybe an English Barleywine. The former in the 1.090’s somewhere and the latter somewhere in the 1.10 range. Two questions though:
1.) Am I overpitching? I probably have at least 2-3 quarts of slurry that I could use in each fermenter. Also, in both cases, I decanted the beer off the trub before pitching, so there isn’t as much other gunk in the fermenter other than yeast and beer.
2.) The US-05 beer was a session-gravity American pub ale, hopped with Saaz to about 35 IBUs. I am wondering if all those acids from the hops will inhibit yeast growth (something about the oil coating the cell wall and inhibiting reproduction).
