I was recently at a new microbrewery, and there was a volunteer who was clearly very informed giving us a tour. We were having great conversational flow, but I was surprised about his answer when I asked, "How do you know when you've got too much yeast in the conical?"
He essentially told me that it's IMPOSSIBLE for a homebrewer to overpitch [which I understand], but he even said it's highly unlikely a microbrewery would be overpitching, as well.
I just find that odd, because if you're re-pitching on the same yeast over and over again, in a metal conical which you can't really see the yeast inside. I'm just going to assume that there will ALWAYS be more yeast, unless they are taking out some amount of yeast along with the trub. But how can they verify that the amount they're taking out is just enough?
Is this an oversight by a new microbrewery? Or is it really "impossible" to overpitch a perpetually used conical? And what are the potential effects of an overpitched batch, btw?
He essentially told me that it's IMPOSSIBLE for a homebrewer to overpitch [which I understand], but he even said it's highly unlikely a microbrewery would be overpitching, as well.
I just find that odd, because if you're re-pitching on the same yeast over and over again, in a metal conical which you can't really see the yeast inside. I'm just going to assume that there will ALWAYS be more yeast, unless they are taking out some amount of yeast along with the trub. But how can they verify that the amount they're taking out is just enough?
Is this an oversight by a new microbrewery? Or is it really "impossible" to overpitch a perpetually used conical? And what are the potential effects of an overpitched batch, btw?