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Slappy White · 10-27-2008, 03:35 PM

I have a couple Muntons Ale yeast packets lying around and was wondering if I should use a packet along with the quality yeast that I will be using. Are there any positive things that could come from this, or is this completely pointless?

Thanks,
Slappy

Loup · 10-27-2008, 04:17 PM

From what I understand, multiple yeasts are used in a couple of different instances.

The first is when you want some of the flavor profiles from a couple of different types of yeast, so you put them both in to get the combined flavor profile.

The second is if you want to use the first yeast for a certain flavor profile, but it won't ferment as far as you want, so you can throw in the second yeast to dry out the beer a bit more.

I think Muntons is a pretty flavor neutral yeast, so I don't think you'll get a whole lot special out of using it with another yeast, but I really don't have any experience in using multiple yeasts, so I can't really help you out as far as whether or not it's pointless to try.

**BigKahuna** · 10-27-2008, 04:19 PM

This is a cool idea! But not with Muntons. Dump that pack in some cider from the local farmers market and make some hard cider to warm up at christmas time.

Slappy White · 10-27-2008, 04:49 PM

I read somewhere that using a neutral yeast such as Muntons along with the yeast with the flavor profile that you want works similar to a starter, which I'm not sure how that makes sense. Maybe it was referring to a more active fermentation. I just want to get some use out of my Muntons crap yeast.

BigK: I already have about 20 packs of montrachet dedicated to apfelwein and cider.

Loup · 10-27-2008, 05:23 PM

you could always use the muntons to make experimental 1 gallon brews like a hard ginger ale or lemonade

Slappy White · 10-27-2008, 05:37 PM

Quote:

Originally Posted by Loup

you could always use the muntons to make experimental 1 gallon brews like a hard ginger ale or lemonade

Haven't thought of that. I think I'll give some of that a try...got any recipes of something off-the-wall to try?

zoebisch01 · 10-27-2008, 06:31 PM

I have used two strains before. The thing is that 1+1 does not = 2 in that case. But it is still perfectly fine to experiment to see what you get, as long as you do so without throwing caution to the wind.

Slappy White · 10-27-2008, 06:33 PM

When you did use two strains what was the purpose and how were the results? Also what strains were they?
Thanks

zoebisch01 · 10-27-2008, 07:16 PM

Quote:

Originally Posted by Slappy White

When you did use two strains what was the purpose and how were the results? Also what strains were they?
Thanks

I wanted to have something unique that would yield both fruity esters and big phenolics from one yeast, plus I wanted to ensure I had enough alcohol tolerance which is where the second strain came in. It turned out excellent, but took some time to clear in the bottle because one was a Wheat strain. It was some time ago, so I don't remember exactly which Wheat strain I used, but the dry yeast was Edme.

**Reverend JC** · 10-27-2008, 07:19 PM

I recently used two yeasts in a Belgian Quad. The forbidden fruit strain and a high gravity trappist strain. I can detect some of the characteristics of the forbidden fruit and the trappist allowed the beer to finish waaaaaaaaaaaayyy dry.