What are you trying to achieve by over-pitching?Looking for views please on why you should not over pitch yeast
My question wasn't to try and achieve anything in particularWhat are you trying to achieve by over-pitching?
If you’re looking to shorten fermentation time for example you might want to consider the yeast you use, the temperature you ferment at, or prepare a starter to reduce lag time and increase cell count.
Thanks, AlanThis article suggests that occurs an increase in diacetyl for high pitch rate. [PDF] Impact of pitching rate on yeast fermentation performance and beer flavour | Semantic Scholar
The threshold should be around 100 ppb, and with 40x10^6 cells/mL in a lager, hit 307 ppb. View attachment 42566
I usually pitch 5x10^6 cells/mL, with dry yeast. That's the minimum suggested by Brewers Friend calculator. For 0.35M cells / mL / °P
Maybe with 1 L slurry for 20 L wort, could get 50x10^6 cells/mL.
Thinking about, I just realized that my last batch, that I used the yeast cake from the previously one, hit that number. I didn't notice anything that seems to be an off flavour. But it's something to care about next time.