Blending WLP028 and WLP540???

[seanppp]

WLP028 = Edinburgh Scottish Ale Yeast
WLP540 = Abbey IV Ale Yeast


I am trying to make a Christmas beer with a generally 028 character but with a little bit of Rochefort-y character in there too.

I need to pitch 303 billion cells.

My question: If I make a 028 starter that's 203 billion cells, then throw in a vial of 540 in with i (100 billion cells), will the flavor character of the beer be close to the 2:1 ratio of the initial pitch? Or will one yeast dominate the fermentation?

 

[Bsquared]

Add the 540 about 48-72hr after the start of fermentation by 028. This way you will get a dominate scottish ale character with a little phenolic note from the Abbey yeast. The majority of flavor compounds are produced during the exponential growth phase when yeast are synthesising amino acids, so by staggering your pitch you will favor the flavor components of the yeast you pitched first.