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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * March 30, 2004 * Mixing yeast strains? < Previous Next >

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ken wilson (142.227.15.1)
Posted on Wednesday, March 24, 2004 - 12:49 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hi
has anyone tried mixing yeasts to get different qualities?....or does one strain have its way over the other?
 

Doug Pescatore (141.232.1.10)
Posted on Wednesday, March 24, 2004 - 01:50 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Ken,
I have split a batch and fermented with different yeasts, then recombine the batch in the secondary. That way I got the desired level from each strain. I have done this for 1 gallon of belgian yeast and 4 gallons nottingham to get a hint of belgian character. I have also done this with 2.5 gallons on a lager yeast (saflager-23) and 2.5 on an english yeast (safale -04) to try and get that sort of well balanced and clean taste with a nice fruityness you get from the commericail english ales.

-Doug
 

Wykowski (209.222.26.27)
Posted on Wednesday, March 24, 2004 - 03:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

you can throw two yeast strains into your wort, but one will reproduce faster than the other. which one? who knows ...

sounds like an interesting little experiment just to see what can happen
 

Bill Pierce (24.141.129.137)
Posted on Wednesday, March 24, 2004 - 04:14 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yes, one strain often has its way over the other, and it's not always the same one each time. You can do it if you don't mind that fact that the resulting beer is something of a crap shoot.
 

Bob B (129.128.11.184)
Posted on Wednesday, March 24, 2004 - 06:45 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bill,

In the latest BYO on Barleywines, the author dicusses a four yeast combination. But the article is not clear if all 4 yeast packs are poured into the primary at one time or at different times of the ferment. Do you know if the four-way is all at once, in succession or should it be Doug's method of split batches (at least 4 carboys)?

Bob
 

Bill Pierce (24.141.129.137)
Posted on Wednesday, March 24, 2004 - 07:54 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Yes, I too read Horst Dornbusch's barley wine article in the March-April BYO. I confess I'll be dam*ed if I know (or the author) which of the strains will predominate. My own recommendation would be to pitch a strain with higher alcohol tolerance once fermentation by the initial strain had begun to subside. This way most of the beer's flavor would be determined by the initial strain and the more tolerant strain would serve to finish the job.
 

Denny Conn (140.211.82.4)
Posted on Wednesday, March 24, 2004 - 09:08 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have to admit that in spite of my regard for Dornbusch, that was one of the most wacko things I've ever read from him. He offers no expalnation of how it could possibly work the way he describes and the reasons he gives for doing it make no sense to me. Chris C., are you out there? Care to explain this?
 

Bob B (129.128.11.184)
Posted on Wednesday, March 24, 2004 - 09:09 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks Bill...

My thoughts are like your's, pitch the higher alcohol tolerant strain as the initial yeast strain subsides.

Chris C., if you are lurking, I'll send a "letter to the editor" though BYO email.

Bob
 

Chris Colby (66.25.196.39)
Posted on Wednesday, March 24, 2004 - 11:28 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

A few years ago, I wanted to brew a wheat beer that was mostly clean, but had a hint of wheat beer character. So, I pitched a 2 L starter of a clean yeast strain (1056) to a wheat wort and let it ferment. I racked the beer to secondary and pitched one 50 ML smack pack of German wheat beer yeast (I'd have to look up which one). The beer came out tasting like the straight-up German wheat beer that fermented in the carboy beside this batch. Go figure.

With regards to Horst's yeast recommendation in his barleywine article; it is unconventional, but this is what he does and he likes the results. I like including unusual recommendations in BYO (as long as they are tested and presented alongside the "normal" way of doing things). If I think a recommendation will result in a reader having a bad brewing experience, I change it to a recommendation in line with conventional homebrewing wisdom.


Chris Colby
Bastrop, TX

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