there's more to a good IPA than bitterness vs. residual sweetness. take a beer, reduce it's residual sweetness by 50% and it's bitterness by 50%... you won't have the same beer.
"too clean" is subjective. it will be cleaner, since many flavors are produced during the reproductive phase. pitching more yeast = less growth = less flavor compounds. how much less depends on how big the over-pitch is. even if your pitch twice as much as recommended, there will still be some growth.
I routinely freeze my sourdough starters, sometimes for months at a time, when I'm not going to be home for a while. They fire right up when they're thawed.For 30 years I've been storing dry yeast in the freezer, bread yeast and later beer yeasts. After moving, I found a sachet of US-05 in my freezer that was 3 years past it's use by date. For all security I made a starter with it. After proper re-hydration and a perhaps slow beginning, it blew out the top the next day. It smelled great, pitched it, and no problems whatsoever. I've use it 2x since.
Dry bread yeast can be stored in the freezer for years. $4.50 for a 2 pound pack at Sam's Club. Beats the paltry 1/4oz $$$ envelopes at the supermarket. Now you can finally put enough yeast in your pizza dough.
