[ANDREW.GROGAN1]

A week ago I brewed an ale-toberfest.  The OG was 1.062.  I pitched a 1 liter starter with 2 packets of wyeast 1007 in it.  I put it in my chest freezer and set the temp to 58.  I set it up with a blow off into a 1 gallon carboy half full of sanitized solution.

Upon my return from a week long work trip today, I see that the fermentation overflowed the 1 gallon carboy and made a nice mess.  In the 1 gallon carboy there was roughly 3/4 inch of a yeast bed.  In the freezer there was quite a bit of yeast as I was wiping up.  I took a gravity reading as well and I'm sitting at 1.030.

I am not too worried about t he gravity right now as it's a little early to tell but my question is this...do I need to add more yeast to account for all the lost yeast in the blow off carboy and bottom of the freezer?

[denny]

I'd say absolutely not.  You already way overpitched.  There should still be plenty of yeast left in the beer.

[Stevie]

While I haven't had the overflow, I have always wondered about the blown yeast. I figure the remaining yeast would bud to makeup for the loss.

[ANDREW.GROGAN1]

I'd say absolutely not.  You already way overpitched.  There should still be plenty of yeast left in the beer.

What do you consider an over pitch?  Beer smith estimated I needed 227 billion cells and my starter would have been roughly 265.  I figured that would be okay especially fermenting on the lower side of the temp scale for my strain.

[denny]

I'd say absolutely not.  You already way overpitched.  There should still be plenty of yeast left in the beer.

What do you consider an over pitch?  Beer smith estimated I needed 227 billion cells and my starter would have been roughly 265.  I figured that would be okay especially fermenting on the lower side of the temp scale for my strain.

I have stopped using yeast calculators.  In real life it doesn't make that much difference.  I've found by experience that a 1 qt., 24 hour, SNS starter is sufficient for my beers up to a mid 70s gravity.  That's all I need to know.

[ANDREW.GROGAN1]

[/quote]

I have stopped using yeast calculators.  In real life it doesn't make that much difference.  I've found by experience that a 1 qt., 24 hour, SNS starter is sufficient for my beers up to a mid 70s gravity.  That's all I need to know.
[/quote]

Fair enough...maybe I should start doing this.  I feel like I stress too much about pitching rate.  I know this is a real silly question but what do you mean by an SNS starter?

[denny]

I have stopped using yeast calculators.  In real life it doesn't make that much difference.  I've found by experience that a 1 qt., 24 hour, SNS starter is sufficient for my beers up to a mid 70s gravity.  That's all I need to know.
[/quote]

Fair enough...maybe I should start doing this.  I feel like I stress too much about pitching rate.  I know this is a real silly question but what do you mean by an SNS starter?
[/quote]

Shaken Not Stirred....search for it here

[Steve Ruch]

I have stopped using yeast calculators.  In real life it doesn't make that much difference.  I've found by experience that a 1 qt., 24 hour, SNS starter is sufficient for my beers up to a mid 70s gravity.  That's all I need to know.

I would assume that someone, like me, who usually brews three gallon batches could go up to 1.100, or higher with a 1 qt., 24 hour, SNS starter.

[brewinhard]

A week ago I brewed an ale-toberfest.  The OG was 1.062.  I pitched a 1 liter starter with 2 packets of wyeast 1007 in it.

Also, not really sure how much yeast you are actually growing with 2 packets in only a 1 liter starter. I would bet that those yeast would just be getting going with that amount of medium to consume. Typically, I would not go any smaller than a 1:1 ratio of yeast packet to starter size (quart/liter).