Advice for Mixing yeasts

[LiDonni]

I'm creating a recipe for a mango cobbler IPA and I know I want to use wyeast1318 (London 3) its a high flocculator and attenuates at 71-75 I was thinking about mixing a yeast with something that will cut out some more sugars from it. I was thinking wyeast 1053(American ale) a med low flocculator that attenuates at 73-77.

if I mix a high floc with a low floc will the high floc weigh down the low floc some. I'm planning on putting the low floc later in primary so I'm assuming it won't or it would be very little.

Also I'm hoping you guys could give me other possible strains I could use with higher floc rates, your thoughts on my choice of strains, or any extra tips that would be great.

Thank you!

 

[gregkeller]

What about something like wlp007? That attenuates well, at controlled temps I don't find it throws off many esters at all and flocs like a champ. I don't think that I'd pitch at different times though. Remember that most of the aromas that you are looking to get from the London 3 yeast are going to come from the growth phase of the yeast. If you put it into a beer that's already fermented out partly, low in oxygen (gobbled up by the first strain) and all the easy to access sugars were also eaten by 007 or whatever other yeast you choose, I think you are going to be dissapointed with what London 3 brings to the party. I would pitch both at the same time personally. Don't worry about the flocculant yeast causing the other strain to drop out. The reason the flocculant strains do that is they produce cell surface proteins that stick to each other. The non-flocculant strains don't make those and therefore won't stick to the cells that are clumping up and dropping out of suspension.

I've actually got something like this going on right now. I've got a mixed culture of WLP001, Conan, and Sacc Trois in an IPA. Just got it's first dose of dryhop yesterday and will get another thursday before kegging saturday.