so, i was inspired by a previous homebrew experiment where i bottled a euro-amber into the dregs of a freshly poured new belgium triple, essentially adding a bit of their belgian strain to my amber, for which i used an english ale yeast. it came out great, probably the best out of the whole batch. im trying to recreate that. so i came up with the idea of using english ale, and belgian yeast together. im sure someone here has tried something like this before. my debate is whether i should pitch them both in the beginning, or the belgian into the secondary, or into the primary after the english yeast has done most of the work, say 3 days in. if anyone has any experience or insights into the implications of this it would be greatly appreciated. thanks!
Future Brews: ?
Secondary: euro belgian imperial amber. cherry steam pilsner
Bottled: stout, belgian dubble , liberty IPA, nectarine amber,under the pines IPA, oaked cider