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Old 08-20-2008, 02:36 PM   #1
Grinder12000
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Jul 2008
Columbus WI
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Anybody ever try this?

Do the years compete for the good food?

Do you have to have the same amount of each yeasts???

Also - what about Flocculation - if I use two different yeast do they only Flocculation with their own kind??

For instance if I use WLP013 London Ale Yeast AND Wyeast 1098 British Ale

Will they Flocculate with their own kind??
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Old 08-20-2008, 02:54 PM   #2
King of Cascade
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Feb 2008
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I do this with my IPA's. I mix 1968 because it floccs well and finishes fast but it doesn't attenuate well. I mix in 1028 london ale yeast to get the F.G. down to a point I like. I mix about 50/50.
I like to drink my IPA's early so I started doing this a few years ago as a way to get the final gravity down faster. I think it works well.

 
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Old 08-20-2008, 02:55 PM   #3
martinirish
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Sep 2007
Quebec City, Canada
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I don't see any problem but I don't know how they will flocculate.
For an imperial stout I used Wyeast 1028 London Ale for the first part of primary, then added some molasse and Wyeast 1762 Belgian Abbey II. It created a nice complexity with a hint of alcohol warming, just perfect, one of the best beer I made!

Dogfishead also blend different yeasts (six) for their World Wide Stout.
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