When most brewers think or talk about yeast pitch rate, it's typically in regards to underpitching, as this has been associated with several fermentation problems, and until recently, most commercially available yeast packs included fewer cells than is

recommended for a healthy fermentation. However, there are also similar claims about overpitching

or fermenting with more than the recommended amount of yeast cells. This is the Brewlossophy

podcast. I'm your host, Marshall Shot. Today I'm joined by contributor Martin Keen to chat about a

somewhat controversial method that basically

disregards these concerns as it involves transferring work directly onto the entire yeast cake

left over from a prior batch. Yes, I heard about this at my homebrew club meeting, and one of the

guys was telling me that he had basically three kegs. One was his lager keg, his ale keg, and his Belgian keg. And all he would do was he would

drink the beer from the kegs. And when the kegs got done and he fermented in these kegs too,

he would just tip in more wort and then let it ferment again. And he'd been through, you know,

like a dozen batches through each one of these kegs. And I'm just thinking, the overpitch on this must be insane. So that was why I was very curious to try this out myself. Yeah, the overpitch, we'll get into that later in the show. It is insane. I've actually got a decent amount of experience with fermenting on yeast cakes. It's something that I've kind of waffled back and forth on a bit over the year. So I have a feeling this is going to be an interesting conversation. And I definitely look forward to hearing about the experiment that you performed on the topic, Martin. All right. If you're a fan of this show and you'd like to receive a reward for helping us to keep it going, please consider becoming a patron of Brulosophy over at patreon.com slash brewlossify where you make a small pledge and receive

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