Too Much Yeast in Beer

Too Much Yeast in Beer? All You Need to Know

Homebrewing beer is quite easy and very common. But this easy process has one tricky task. And that is adding the right amount of yeast. Adding yeast more or less both affects the quality and flavor of the beer in a negative way.

The most common query among homebrewers is too much yeast in beer, what to do now?

There’s not much you can do after adding too much yeast in beer. It can’t be turned back. Adding more yeast is not necessarily harmful. It can cause some bloating and gas issues if consumed a lot. But the beer becomes more yeasty to taste and dry. It also produces less ester and the fruity flavor.

But hey, your beer is not ruined yet. You can still brew the beer. But this requires following a strict guideline for the fermentation process.

We’ll go through that exactly in our article. So what are you waiting for? Let’s go straight at it!

How to Know if You Added Too Much Yeast in Beer?

Before we dig deep, you need to know the role of yeast in beer production. You see, yeast eats the sugar in the wort that you prepare. After eating up the sugar, it creates alcohol. This is known as fermentation.

Now if you add too much yeast in beer brewing, the fermentation happens very rapidly. This is one of the easiest ways to figure out that you added too much yeast. Normally, the fermentation process takes 7-14 days to happen.

Source: hazyandhoppy

But when there is too much yeast, the fermentation process starts within 2-3 days. You’ll see a lot of action going on. This can happen for beers of any kind just like sour beer and lambic beer. Bubbles will start to form. 

So to sum up, if you see a lot of action very rapidly within 2-3 days, you have added too much yeast.

What Happens if You Put Too Much Yeast in Beer?

Adding too much yeast to beer makes the beer taste less like the beer itself. How? Well, the beer loses its fruity flavor and tastes yeasty. This also makes the beer dry.

This yeasty flavor comes because of autolysis. Too much beer can cause that. Not only that, this also leads to less ester production in the beer. Esters cause that fruity flavor. So this is the reason for that off flavor in beer for too much east.

But you can consume a beer that’s yeasty or if there’s too much yeast in beer bottle. I mean it can cause some bloating and gas issues for sure. But that too if you consume it in a great deal at a time. Having too much beer at one go is not good anyway. 

Can You Rectify Overpitching (Too Much Yeast)?

Sadly, no. Over pitching yeast beer or too much yeast in beer cannot be rectified. Yeah that’s a bummer. Once you add too much yeast, there’s actually no coming back from that. You have to brew it like that.

What is important after you add too much yeast in beer is the time. You should never rush to complete the process. Infact, beer gets better if the fermentation period is maintained properly.

Can you put too much yeast in beer?

It’s not advised to put too much yeast in beer. But if you have, you should keep the beer in the primary fermentation phase for about 3-4 weeks. After that, the secondary fermentation should be done for another 3 weeks. Finally, they should be bottled up for another 3-4 weeks.

Lastly, they should be fridged for 1 week. You should also choose the right airlock or blow off tube system for the fermentation to go smoothly.

Here’s our recommendation for choosing beer bottles.

So to sum up, the first one cracked should be at least after 2.5-3.0 months of brewing. And while too much yeast is used, this timeline should be strictly followed for the best outcome under the situation.

If you follow this guideline of brewing, too much yeast in the beer shouldn’t be that of a problem. In fact, a lot of people make this mistake of adding too much yeast.

Ideal Yeast Amount for Beer

For you to not make this mistake in the future, we’ve the right amount of yeast for you.

How much yeast is in beer?

For lager beers, you need 0.015 liquid yeast packs or vials of per gallon for 1 original gravity(OG). And for ale beers, you need 0.007 packs or vials of fresh liquid yeast. 

The decimal points after 1 for each gravity point denote the strength. For instance, 1.120 OG has a strength of 120 and so on.

After knowing the OG, the math is simple. If you have 10 gallons of wort with OG of 1.120 ale, liquid yeast packs needed would be- (10*120*.007)= 8.4 

Here’s our recommendation for liquid yeast vials for beer brewing.

For your convenience, we’ve done some math for the yeast needed in making ale.

GallonsOriginal GravityLiquid Yeast Packs Needed
51.0501.75
51.0802.8
51.1204.2
101.0503.5
101.0805.6
101.1208.4

For Lager-

GallonsOriginal GravityLiquid Yeast Packs Needed
51.0503.75
51.0806
51.1209
101.0507.5
101.08012
101.12018

In this way, you can calculate the liquid yeast needed for beer brewing, or how much yeast for fermentation.

Most brewers prefer liquid yeast over dry yeast. But if you use dry yeast, we’ve got you covered too. Dry yeast and liquid yeast-

Source: northernbrewer

For ales, you’ll need a packet of 11.5 g dry yeast for 5 gallons of wort. This is when the OG is within 1.070. For OG greater than that, you’ll need close to 23 g of dry yeast. 

For lagers, the amount of dry yeast just doubles. For 5 gallons( below 1.070 OG) of wort, you’ll require 23 g of dry yeast. And for above 1.070 OG, you need almost 46 g of dry yeast.

FAQs

Can you use normal yeast to make alcohol?

Yes. You can use normal yeast to make alcohol. Yeast eats up the sugar while fermenting. As bi products, alcohol is produced by the yeast. The most common yeast species used to make alcohol is S. carlsbergensis and Saccharomyces cerevisiae.

Does adding more yeast increase alcohol content?

No. Adding more yeast doesn’t necessarily mean more alcohol. East simply ferments the sugar into alcohol. For that reason, if there’s more yeast but not enough sugar, this doesn’t increase the alcohol level. If you want more alchohol level, you can increase the amount of sugar.

Does beer get stronger the longer it sits?

No. Beer doesn’t get stronger with time. However, the fermentation period matters here. If the fermentation process is very small, beer will not become strong. A general rule is to crack up the bottle after at least 2.5-3 months of brewing and refrigerating.

Conclusion

This is the end of the keg for today, brewers. We hope now you know what to do when there’s too much yeast in beer. 

Remember that there’s not much you can do in this case. But following the fermentation process strictly will make your beer less of a disaster.

Thank you for staying with us till the very end. Best of luck to you!

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