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Old 08-04-2009, 05:20 PM   #1
Sep 2008
Posts: 9

I just pitched yeast into a weizenbock using a starter from a previous batch of hefeweizen (using WLP300 hefeweizen strain) and 1 packet of rehydraded lager yeast. I know this may seem weird and unorthodoxed, but my thinking is to try and strike a blance between the two yeasts. I've read that WLP300 is best to ferment at 62 degrees, and of course lager yeast should be around 50 degrees depending. So I am currently fermenting at 56-58 degrees, plan to raise to 62-64 by thend of week one or two, and then lager the beer.

My question is has anyone out there tryed some kind of ale/lager yeast hybrid like this before? What were your results? Does any commercial brewery do this? I've heared that some commercial beers are bottled-conditioned with lager yeast. Any feedback? Thanks!


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Old 08-04-2009, 05:26 PM   #2
menschmaschine's Avatar
Jun 2007
Posts: 3,272
Liked 41 Times on 33 Posts

One yeast strain will likely dominate. The lager yeast will produce high(er) levels of diacetyl, potentially unpleasant esters and fusel alcohols. I'd give this beer a good diacetyl rest before racking to secondary.

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Old 01-10-2015, 11:24 AM   #3
Jan 2015
Posts: 1

is there a way you can tell if you have infected one of your strains? The list of questions is endless. I would love for some of the more experienced yeast-wranglers to put together a comprehensive guide to setting up a yeast bank that is easy to follow and easy to execute. Maybe this can become a sticky eventually.

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