Shaun Hill Comments on Pitching Rates

By bitterness, could he mean harshness from fusel alchohals? I ask because of another recent thread in which Palmer was quoted as saying too much yeast can lead to a harsh alchohal flavor. I’m just asking to keep this thread going...

I recently did a rye NEIPA that took 3rd out of 40 in a recent competition. But one judge said it had a “vodka-like finish that wasn’t unpleasant”. I pitched 220B (recommended amount by brewers friend) cells of WY1318 into 1.062 wort. FG was supposed to be 1.016, but the yeast ripped through it and reached a FG of 1.012 in 4 days at 68 def F.

I’m thinking about pitching 160B cells next time at 66 deg F... which may be below what brewers friend recommends

 

Fusels are certainly a possibility, but that'd be more a fermentation temperature issue than a pitching rate issue.