Pitching on a yeast cake... Over pitching?

Discussion in 'Homebrewing' started by TastyAdventure, Dec 27, 2013.

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  1. TastyAdventure

    TastyAdventure Initiate (0) Nov 13, 2012 Kentucky

    I plan in throwing 6 gallons of 1.069 OG Brown onto a yeast cake that was fermenting 2.5 gallons of a 1.051 ESB brew. I haven't taking a hydrometer reading for the ESB yet. Could I just rack the ESB off and throw the 6 gallons of Brown on with no worries? Would this be over pitching? After I take the FG of the ESB, What should I expect for attenuation for the Brown? More or less?
     
    #1 TastyAdventure, Dec 27, 2013
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    It would be overpitching. But the penalties for overpitching are generally milder than the penalties for underpitching. Many people do what you're contemplating.

    I suspect your attenuation will be less. But it's because your brown ale wort is probably less fermentable than your ESB wort, not because of tired yeast. Actually, the higher starting cell count might affect attenuation (upward) slightly as compared to a lower pitch rate with the same wort, but that effect is likely to be small.
     
    #2 VikeMan, Dec 27, 2013
    bgjohnston likes this.
  3. TastyAdventure

    TastyAdventure Initiate (0) Nov 13, 2012 Kentucky

    Why do you think my Brown would be less fermentable?
     
    #3 TastyAdventure, Dec 27, 2013
  4. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Because it likely has more crystal malts and/or malts that are more highly kilned or roasted.
     
    #4 VikeMan, Dec 27, 2013
    bgjohnston likes this.
  5. TastyAdventure

    TastyAdventure Initiate (0) Nov 13, 2012 Kentucky

    Well the WLP005 British Ale yeast ended up attenuating to 80%!! 1.051 to 1.010. Now I'm worried that it will be the same attenuation for the brown I'm pitching on it tomorrow. The estimate for WLP005 was 70%, and I based the recipe for my brown around that number... I guess I'll be mashing around 158 F tomorrow, but I'm still afraid attenuation will be too high...
     
    #5 TastyAdventure, Dec 30, 2013
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