Liquid Yeast starter for dIPA

While it is likely true that the condition of underpitching is more likely to occur in homebrewing practice that does not negate the fact that overpitching can cause issues. Gavin (@GavinHarper) made mention of these potential issues in his above post.

Cheers!

 

Over-pitching much more of a concern with commercial brewers who use successive generations of yeast. If you are going from 1.040 to say 1.100 you will not be using the yeast again anyway (if you are smart : ))

 

In this example, you are probably right. It is important to remember that philosophies regarding pitching rates differ, but for me I would do .75 million cells per mL/°P on a 1.040 beer and 1 million for a 1.100. If you pitch your first generation correctly, you should end up with about 3 times more yeast after fermentation, which is about right for your big beer. But for a 1.070 beer, that would still be a big overptitch, especially if you account for intentionally under pitching a DIPA (which I do). At 1.070 I would stick to .75 million cells for a DIPA.

 

Well, I've poured DIPA wort onto a yeast cake from a prior 1.040 English ale and it was the best DIPA I have ever had (twice) I used the Neobrittania Wyeast 1945. The previous fermentation was at 69 degrees for one week. The DIPA fermented on the cake for twos weeks, then two weeks secondary.

I've seen many use two packs of dry yeast also. To each his own.