Using two strains of yeast??
Anybody ever try this?
Do the years compete for the good food?
Do you have to have the same amount of each yeasts???
Also - what about Flocculation - if I use two different yeast do they only Flocculation with their own kind??
For instance if I use WLP013 London Ale Yeast AND Wyeast 1098 British Ale
Will they Flocculate with their own kind??
I do this with my IPA's. I mix 1968 because it floccs well and finishes fast but it doesn't attenuate well. I mix in 1028 london ale yeast to get the F.G. down to a point I like. I mix about 50/50.
I like to drink my IPA's early so I started doing this a few years ago as a way to get the final gravity down faster. I think it works well.
I don't see any problem but I don't know how they will flocculate.
For an imperial stout I used Wyeast 1028 London Ale for the first part of primary, then added some molasse and Wyeast 1762 Belgian Abbey II. It created a nice complexity with a hint of alcohol warming, just perfect, one of the best beer I made!
Dogfishead also blend different yeasts (six) for their World Wide Stout.
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