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Old 09-06-2012, 09:36 PM   #11
passedpawn
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Wyeast 3724/3711 would be a winner. In fact, I think I heard Neva Parker from White labs say they do something very similar for one of their saison yeasts.

[edit] Jump forward to 22:50, Neva goes into some blending details. @ 23:50 she mentions the saison blend. Then go back to the beginning and watch the whole thing. She's great.



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Old 09-06-2012, 09:43 PM   #12
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I've started experimenting with Bridgeport's method of bottle conditioning.
Ferment with ale yeast, filter and bottle with a lager yeast. Not really mixing.

I often dry out a RIS with simple sugar additions and a wine yeast. Not really mixing.

I guess I don't mix strains, why am I even responding?



 
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Old 09-06-2012, 09:50 PM   #13
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I've done 1450 and 005 with good results twice. But they aren't worlds apart.

 
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Old 09-07-2012, 02:41 AM   #14
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Quote:
Originally Posted by passedpawn View Post
Wyeast 3724/3711 would be a winner. In fact, I think I heard Neva Parker from White labs say they do something very similar for one of their saison yeasts.

[edit] Jump forward to 22:50, Neva goes into some blending details. @ 23:50 she mentions the saison blend. Then go back to the beginning and watch the whole thing. She's great.

http://www.youtube.com/watch?v=2vELw...layer_embedded
That would be a great combo. The flavor of 3724 with the finishing of 3711. 3711 is a beast and will always finish low. 3724 will finish low if you can keep ferment temps very high, but ,3711 will work at almost any temp.

 
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Old 09-07-2012, 02:58 AM   #15
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Quote:
Originally Posted by beergolf View Post
That would be a great combo. The flavor of 3724 with the finishing of 3711. 3711 is a beast and will always finish low. 3724 will finish low if you can keep ferment temps very high, but ,3711 will work at almost any temp.
That's a really good idea. I've never used 3724 just cause of its reputation of being a PITA to get the right attenuation. As far as I understand, it's much more potently phenolic than the 3711, but 3711 is such a low maintenance strain.

Next saison I do I'm gonna give it a whirl.
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Old 09-07-2012, 03:13 AM   #16
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Quote:
Originally Posted by Qhrumphf View Post
That's a really good idea. I've never used 3724 just cause of its reputation of being a PITA to get the right attenuation. As far as I understand, it's much more potently phenolic than the 3711, but 3711 is such a low maintenance strain.

Next saison I do I'm gonna give it a whirl.
Don't mix them. Let the 3724 go for a week, then add the 3711.
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Old 09-07-2012, 03:29 AM   #17
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Quote:
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Don't mix them. Let the 3724 go for a week, then add the 3711.
I was thinking a couple day head start, but I could definitely do a week.
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Old 09-07-2012, 03:35 AM   #18
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Quote:
Originally Posted by Qhrumphf View Post
I was thinking a couple day head start, but I could definitely do a week.
Couple of days might be OK. I've made a saison with only 3711 and it was unremarkable. The last one I made was the blend, spaced 1 week apart, and you'd swear there was apricots or something in there. 3724 throws some fruitiness. I fermented at 90, but I'd recommend keeping it below that.
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Old 09-07-2012, 04:41 AM   #19
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I love this forum. Thanks for all the input. Not sure when yet, but I'm definitely trying one of the blend suggestions in this post.
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Old 10-06-2012, 06:53 AM   #20
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I'm making starters of washed 1318 and 1056 separately. I'm going to cold crash them and decant the excess into a single glass to taste before I pitch them both into the stout I'm brewing tomorrow.



 
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