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Old 03-13-2009, 06:05 PM   #1
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Default Yeast Blending

Anyone with any experience blending WL or WY strains into 10 gal batches? If youre daring enough the possibilities seem endless. Whether or not it is a first pitch or even a first and a later pitch near end of fermentation.

Any thawts?


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Old 03-13-2009, 06:12 PM   #2
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I don't do 10-gallon batches, but I use a Koelsch/California Ale yeast blend for my Apfelwein fermentations. I don't have the equipment to see how they are behaving, i.e. whether one strain has become dominant, but the results are very enjoyable. I just keep reusing the same yeast cake. I am sure it'll eventually need washing, but thus far I haven't had any problems with autolysis or other yeast breakdown-related off-flavors.
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Old 03-13-2009, 08:10 PM   #3
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Yep, just remember the temp of the brew is the main factor as to which yeast will dominate and contribute much to the end flavor and for how long it's fermenting at that temp.
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