It is done. In fact both Wyeast and White Labs both sell blends.
I did it once, but that was because I hadn't made a starter.
I did it once, but that was because I hadn't made a starter.
Did it give you anything close to what you had expected/wanted?? Blending a pair of very similar yeasts is one thing, but trying to blend to dissimilar yeasts can be very unpredictable. Especially if they work in different temperature ranges, different alcohol tolerance levels, etc.
Wyeast 3724/3711 would be a winner. In fact, I think I heard Neva Parker from White labs say they do something very similar for one of their saison yeasts.
[edit] Jump forward to 22:50, Neva goes into some blending details. @ 23:50 she mentions the saison blend. Then go back to the beginning and watch the whole thing. She's great.
http://www.youtube.com/watch?v=2vELwUsBmWQ&feature=player_embedded
That would be a great combo. The flavor of 3724 with the finishing of 3711. 3711 is a beast and will always finish low. 3724 will finish low if you can keep ferment temps very high, but ,3711 will work at almost any temp.
That's a really good idea. I've never used 3724 just cause of its reputation of being a PITA to get the right attenuation. As far as I understand, it's much more potently phenolic than the 3711, but 3711 is such a low maintenance strain.
Next saison I do I'm gonna give it a whirl.
Don't mix them. Let the 3724 go for a week, then add the 3711.
I was thinking a couple day head start, but I could definitely do a week.
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