2 different yeasts same brew?

[JRapp]

Is it wise to mix 2 yeasts of different types? I ordered a S-23 Lager yeast(1) but think I might want to attempt something of a 1060ish gravity. Would I need a second yeast for best results at that OG? If so could I mix the basic Coopers lager packet I have in my fridge? I understand all yeasts have different properties and yield different outcomes, but would this mixing be undesirable?

If not, should I scale it down to a slightly lower OG?

With my current location I cant just run out to my local brew store to pick up more yeast, and I am too excited to wait 2-3 more weeks for it in the mail.

I decided to google this before I submitted this New Thread(which i should of done in the 1st place) and as per John Palmer:

"few dry lager yeasts do exist, but popular opinion is that they behave more like ale yeasts than lager. DCL Yeast markets two strains of dry lager yeast, Saflager S-189 and S-23, though only S-23 is currently available in a homebrewing size. The recommended fermentation temperature is 48-59°F. I would advise you to use two packets per 5 gallon batch to be assured of a good pitching rate."



Thanks

 

[DoubleAught]

Make a yeast starter for anything over 1.060. I make it for all my beers now.

 

[nebben]

Absolutely yes, you can mix different yeasts for primary fermentation.

 

[helibrewer]

Most brewing yeast is of the "susceptible" type for competition traits which means they shouldn't try to kill each other, unlike wine yeasts which are "killer" and will destroy beer yeast.

You could probably get away with it but you might end up with just one strain left alive and you wouldn't know which it is. The starter is a much better idea even though it's a dry yeast which typically does not need a starter.

 

[JRapp]

Yeah, I think I was leaning towards the yeast starter vice mixing the 2 different yeasts. I really wanted to order the Wyeast, but midwest suppies were concerned about them surviving a few weeks in transport. Unless I find a brew store nearbyI might just be stuck with dried yeasts for the next 9 months.

Anyway, starter for the S-23 it is, thanks.

 

[AdamPag]

Thats funny I was actually think about this the other day. You really dont have a way of knowing which yeast is winning the fight in there and converting more of the sugars, but an interesting experiment to try and snag different compounds noted from different strains, Revvy... Teach us!!

 

[nebben]

Most brewing yeast is of the "susceptible" type for competition traits which means they shouldn't try to kill each other, unlike wine yeasts which are "killer" and will destroy beer yeast.
....

Do you have a source for this?

 

[DoubleAught]

yeast fight, yeast FIGHT, YEAST FIIIGHT!

 

[BlueZooBrewing]

Some breweries do this quite deliberately. Delirium Tremens is the big one that comes to mind.