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I intend to be putting down a large AG brew shortly. I will be filling two sixty litre fermenters. Question is how much yeast should I pitch into a sixty litre fermenter. Do I use proportionate quantities as opposed to a 23 litre fermenter or would this be over doing it. Yeast type not quite sure yet, could be Wyeast, safale, or saflager.

Proportionate is fine. It's pretty hard to overdo it anyway.

If you're fermenting two sixty litre worts, I'd strongly recommend you use fresh, viable yeast that's either stepped up in a large starter or from fresh smack packs / tubes etc. You don't want to try to ferment with tired yeast that's going to be stressed in a large volume wort producing side effects to the flavour profile that you didn't want.

There are many variables to consider when determining your yeast quantity - fermenter geometry may be one of them...are you brewing a lager or ale?

Cheers,
TL

Lager or Pils while I have the ambient temperature on side. I hear where you are coming from regarding yeast and this is one brew because of the quantity involved I don't need to stuff up on.