« on: September 04, 2015, 01:12:36 PM »
I might get beat up on this one - but here goes:
You can overpitch, but on lagers in a homebrew situation it is very, very difficult to do. I tried it once and pitched something like a liter and a half of fresh slurry (almost the whole cake from a 10 gallon batch) into a 5 gallon wort. It took off within a couple hours at 46F and it finished very quickly, too - something like 6 days IIRC. I ramped up and then back down and transferred to keg at about day 21 or so. The beer wasn't "bad", but it was a bit lifeless and lacked any complexity that even a typically brewed lager tends to have. I attribute that to having too many guests at the party, so not everybody got to eat their fill/not creating the right environment for procreation necessary to get the yeast through their typical number of cycles. With fresh lager yeast, it usually takes around 340- 360 ml to do the job well and fully for my 5 gallon batches or around a beer bottle full of fresh slurry.