So, given this information would overpitching be OK for styles where you dont want an estery, fruity taste? I make a lot of IPAs with higher amounts (than recommended according to the Mr. Malty calculator) of washed California Ale yeast slurry - and I dont want a high amount of esters in flavor.
Based on my own experience, you’d want to pitch less yeast, not more, for that to happen. YMMV. Pitching rate is a very difficult, inexact way to control ester production. IMO, you’re better off doing that with temp.
In general, +1. Caveat: except for weizenbiers. Higher temps = skanky results, not more esters.
Not a style I have much experience with! ;D
In general my experience has shown high ester levels are a product of the yeast strain, fermentation temperature and high gravity worts. I haven’t experimented with yeast pitching rates and its effect on the production of esters, but it makes sense that if there is more yeast there’s potentially more budding and therefore more ester production.
By George I think we’ve got it! ;D
I agree it is better to control esters through fermentation temperature. I would also make sure you have sufficient yeast nutrients, O2, and healthy yeast.
How do big breweries reuse yeast cakes? I assume they’re into saving money, and so they reuse their yeast.
So do they re-energize their yeast, and if so how?
I don’t know for certain. I am quite sure they have their own labs and yeast management facilities, and make sure that they pitch plenty of healthy yeast. But I don’t know the details of their processes.