Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Pitching a second yeast
LinkBack Thread Tools
Old 10-01-2011, 01:57 AM   #1
Feedback Score: 0 reviews
petep1980's Avatar
Join Date: Nov 2008
Posts: 1,901
Liked 13 Times on 13 Posts
Likes Given: 1

Default Pitching a second yeast

Earlier this summer I made a batch of belgian witbier, which I intended to using French Saison to dry up. I pitched a smack pack @ 1.010 and it went down to 1.008 after like a month.

I later learned that you should pitch a sizable starter of secondary @ high krausen to get any kind of character from the yeast. I will probably pitch the saison yeast on day 3 of fermentation.

Is there anything else I need to know about pitching a secondary yeast?

petep1980 is offline
Reply With Quote Quick reply to this message
Old 10-01-2011, 02:52 AM   #2
Feedback Score: 0 reviews
beergolf's Avatar
Join Date: Jan 2011
Location: collingswood, nj
Posts: 4,283
Liked 444 Times on 360 Posts
Likes Given: 151


The only time I pitched two yeast was at the same time. I did a Tripel and pitched 1214 & 3787. It came out great.

If I did it again I wuld probably pitch tge 1214 first because it is a slow starter and then about 12-24 hrs later pitch the 3787 to get more of the 1214 flavor in the mix.

beergolf is online now
Reply With Quote Quick reply to this message

Quick Reply
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Re-Pitching yeast moneycoach Fermentation & Yeast 7 03-08-2011 08:55 PM
Pitching yeast 36 hrs. later . . . buenaventura Fermentation & Yeast 8 07-05-2010 04:13 AM
pitching yeast the next day? ellijo89 Fermentation & Yeast 2 03-20-2010 01:11 AM
Over pitching dry yeast? effinpansy Fermentation & Yeast 3 02-07-2010 05:17 PM
Yeast rinsing after pitching on yeast cake? Nugent Fermentation & Yeast 1 11-22-2009 01:38 AM

Newest Threads