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-   -   The marriage of Ale and Lager- the Alger (http://www.homebrewtalk.com/f12/marriage-ale-lager-alger-56746/)

Boerderij_Kabouter 02-27-2008 05:25 PM

The marriage of Ale and Lager- the Alger
 
Random thought during a long day:

What would happen if you pitched half ale yeast and half lager yeast?

Any weird/good/bad/interesting experiences to report?

the_bird 02-27-2008 05:28 PM

It'd depend on the temp at which you pitched. If you pitch cool, the ale yeast will go dormant and you'll basically brew a lager. If you pitch at ale temps, they'll tend to be more active (the lager yeast might produce a few fruity esters, but I *think* the ale yeast would be a bit more active).

You familiar with Papa Charlie's Cry Havok yeast? It's supposedly good for ales or lagers. I've got a vial, but haven't gotten around to using it in anything yet. You've also got the steam beer yeasts, which are lager yeasts that work fairly well at ale temps (well, ~60-62).

Soulive 02-27-2008 05:29 PM

Quote:

Originally Posted by the_bird
It'd depend on the temp at which you pitched. If you pitch cool, the ale yeast will go dormant and you'll basically brew a lager. If you pitch at ale temps, they'll tend to be more active (the lager yeast might produce a few fruity esters, but I *think* the ale yeast would be a bit more active).

You familiar with Papa Charlie's Cry Havok yeast? It's supposedly good for ales or lagers. I've got a vial, but haven't gotten around to using it in anything yet.

I agree that one or the other yeast will take over. I've seen 1056 ferment normally at 56F and up to 70F, so that's pretty damn versatile IMO...

DeathBrewer 02-27-2008 05:30 PM

Make a Cream Ale with WLP080 Cream Ale Yeast Blend and ferment at 60-65F. It'll make an awesome brew.

I think the mixture helps to get that clean lager crispness without too much sulfur production.

No matter what, i would keep it around 60F if you are going to do a mixture...at least somewhat in range for both yeasts.

Gedvondur 02-27-2008 05:58 PM

Apostate
 
Perhaps I speak of what should not be spoken, but I think the best way to achieve a "Alger" or whatever you called it would be to make two beers one ale and one lager, ferment, blend, then force carb or bottle.

Quite a few commercial beers are blended as well as some craft beers. For instance, New Castle Brown is a blended beer.

I think it is an under utilized technique for the home brewer. It may be an interesting way to fix a bland brew or make the undrinkable drinkable.


Gedvondur

maltMonkey 02-27-2008 06:01 PM

Quote:

Originally Posted by Gedvondur
Quite a few commercial beers are blended as well as some craft beers. For instance, New Castle Brown is a blended beer.

Interesting--I did not know that!

Revvy 02-27-2008 06:08 PM

Quote:

Originally Posted by maltMonkey
Interesting--I did not know that!

Look up the history of Porters...That's what they originally were, a blend of 3 beers instead of a distinct ale style.

http://www.bellaonline.com/articles/art26470.asp

cubbies 02-27-2008 06:13 PM

I suppose theoretically, if you pitched an ale yeast and let ferment halfway, then transferred to a secondary fermentation, dropped the temp and added lager yeast, it would be possible for it to be half ale, half lager. However, that would be a huge hassle, and likely not worth it.

cheezydemon 02-27-2008 06:20 PM

Quote:

Originally Posted by cubbies
I suppose theoretically, if you pitched an ale yeast and let ferment halfway, then transferred to a secondary fermentation, dropped the temp and added lager yeast, it would be possible for it to be half ale, half lager. However, that would be a huge hassle, and likely not worth it.

That was close to my thought, I considered doing 2.5 gallons in 1 carboy with an ale yeast at say 65F. When that is done, add 2.d more gallons of wort with a lager yeast and cool it to 54F or so.

homebrewer_99 02-27-2008 06:47 PM

At the right temp it would really be a "Lagale", right? :drunk:


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