Overpiching yeast

[Nicknacknoo]

Sooooo ive read quite a bit of info on overpitching yeast. Some say they pitch directly onto yeast cakes with no problem, but some say this is massively overpitching. What id like to know is how much yeast is too much.

For example if I'm doing a brew that requires 250 Billion cells, is 500 Billion considered over pitching? Or is 750 Billion the figure or 1000 Billion.

Is anyone able to give me a very simple answer to my question.

Cheers in advance Nick :thumb:

 

[strange-steve]

According to Jamil Zainasheff, coauthor of the Yeast book, an overpitch of 20% is enough to have a noticeable impact on the flavour profile.