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Old 05-12-2011, 10:06 PM   #1
300RUM
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Jul 2010
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Using different Yeasts.

Does anybody do this regularly?

I'm asking because I've not used many different strains and thought since I'm brewing 10g batches why not?



 
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Old 05-12-2011, 10:10 PM   #2
azscoob
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I ferment 10 gallon batches in 2 fermenters anyway, why not? I do it all the time, and have learned a lot on what yeast can bring to a beer. give it a shot, I think you will pick up some good knowledge along the way.


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Old 05-12-2011, 10:14 PM   #3
stageseven
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I guess it depends on the yeasts. That's what Stone is doing with their "Belgo" releases. It seems like a very good way to learn the different yeast characteristics. You could even do the same yeast at different fermentation temperatures to see what flavors come out within a single strain.

 
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Old 05-12-2011, 11:34 PM   #4
BeantownR6
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i did this http://www.homebrewtalk.com/f163/10-...ts-use-190764/

wlp001 and wlp575 for a 10 gal IPA. both were good!

 
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Old 05-13-2011, 12:23 AM   #5
300RUM
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Thanks for the input. I'm going to be doing this on the next few batches, I may even do it every time. I have only ever used S-05 or Nottingham, until the batches in the fermenter now (WLP029 & S-04)

WLP575 is a yeast I have my eye on and will be trying it soon.

 
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Old 05-13-2011, 12:14 PM   #6
finley
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I've done it with the past 4 or 5 batches. 8 gallon batch split into 2 - 5 gallon fermenters. Generally this was when I was trying out a new recipe, and wanted to see what they effect might be with different yeast, and which would be better.

 
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Old 05-13-2011, 01:04 PM   #7
markg388
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Nov 2009
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yeah, i'm doing a 10 gallon batch of wort on monday that's going to be 5 gallons of helles lager and 5 gallons of belgian blonde. i do it all the time it works great.

 
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Old 05-13-2011, 09:54 PM   #8
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Do it! I had the chance to try the same wort that was fermented with 5 different strains, including Brett. by Mikellier (spelling?) last year. It was like a pale ale wort, and then they did a lager strain, and english bitter strain, the Brett, a hefeweizen strain, and I can't quite remember the last yeast used, but you could very distinctly tell them apart. was very cool.


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