New brewer here.
I’m doing experimental 1-gallon batches and most the yeast packages (either dry or liquid) are meant for 5-gallon batchs.
Is there ever a danger in “over”-pitching the yeast? Meaning can you get some weird things happening if you have too much yeast?
It seems to me that the rate-limiting step is the amount of ferment-able sugars in the wort and that once that is eaten up by the yeast, it goes dormant. So if I pitched too much yeast then the extra would just go dormant and fall to the bottom.