jackbflyin
Active Member
I'm planning to blend London Ale and Belgian Ardennes yeast when I brew an English ale (Marris Otter, brown malt, melanoidin, Northern Brewer, Azacca, <5% abv). I'm blending both London Ale and Belgian Ardennes yeast to make use of required ingredients from a ingredient drawing contest. The yeasts overlap fermentation temps with one medium and one high flocculation. I'm looking for input on considerations and blend techniques. Thinking 67 may be good fermentation temp for both. Could possibly pitch London Ale first and Ardennes a day or two later to reduce the Ardennes character (pepper and fruit?) a bit. Comments?
