I'm thinking about doing a batch of beer with Wyeast 1762
(Abbey II and French Saison, respectively). I love the pepper notes I get from the 3711 and also the light fruity/floral notes from 1762 and thought they'd go great together.
My question is how should I blend them together, separate fermentation or together in the same beer?
I've been leaning towards two strains in one beer given both strains are in similar temperature ranges
and the room I'm fermenting fluctuates between 70-74. But I've heard using two yeast strains may just let one strain dominate. Which would be pointless in blending the two yeast.
On the other hand, I could ferment the beer in a split batch and then blend them together. My worries are that I'll have to managing two different fermeters which is a pain as I due most of my fermenting in my basement.
My recipe will probably be 90% pilsner with roughly 10% wheat malt for head retention. The target OG will be around 1.056 I'll be hopping with a low AAU noble hop with the target IBUs being around 20.
What are other people's experiences
with either using multiple yeast
in a single batch or blending together split batches