WhamFish
Well-Known Member
- Joined
- May 29, 2014
- Messages
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I just wanted to see if others have experimented with blending yeast strains to get high attenuation in Saisons. A number of yeast companies are offering "Saison Blends" but I'm able to culture up by own yeast from slants to make my own blends. Anyone have any experience in this and have a suggestion for percentages or good mixtures?
I'm currently working with:
WLP565
WLP566
Wyeast 3726
I'm planning on brewing with a 50/50 WLP566 and 3726 mixture at first to see what kind of attenuation I can get with that. I understand the french strain gets the best attenuation but maybe doesnt give as good of a phenol/farmhouse profile? Maybe I'll try a 40/40/20 mix of WLP566, 3726, 3711 after that.
Or maybe Brett trois might be a good addition in the mixture?
Anyway, I know there is no wrong answer but if anyone else has done this before I'd appreciate your input. I'd like to finish a 1.064 wort at like 1.002.
I'm currently working with:
WLP565
WLP566
Wyeast 3726
I'm planning on brewing with a 50/50 WLP566 and 3726 mixture at first to see what kind of attenuation I can get with that. I understand the french strain gets the best attenuation but maybe doesnt give as good of a phenol/farmhouse profile? Maybe I'll try a 40/40/20 mix of WLP566, 3726, 3711 after that.
Or maybe Brett trois might be a good addition in the mixture?
Anyway, I know there is no wrong answer but if anyone else has done this before I'd appreciate your input. I'd like to finish a 1.064 wort at like 1.002.