Originally Posted by Nateo
... I've always used 3787 for my quadrupels, but I want to branch out and try different strains to compare...
What if you did something like this: use more than 1 strain of yeast. In Chris White's book on yeast there is part of a chapter devoted to this idea.
I am brewing up a quadruple this weekend and I will start with WLP500 for 4-6 weeks, then move to secondary, feed some sugar and pitch WLP099. I'll probably leave it for 2 months, maybe 3. I will get the flavor profile of the WLP500 and none of the WLP099
I don't see many threads on using multiple strains. I know for a fact that a chef uses more than one flavoring ingredient when cooking. Then why should we be confined to using only one strain of yeast, since most of the flavor profiles are derived from the yeast?