Blending yeast for Belgian Wit

[kiwibrewer]

Hi,

Thinking of blending two dried yeast strains. T-58 and WB-06, in order to creaste a 'Belgian Wheat' type aroma.

Is this going to be overkill on the phenols and esters, and therefore hard to judge the style- or is it viable.

I would go liquid, but it's hard to source in my location.

Cheers in advance and happy brewing guys

 

[Magic8Ball]

Interesting thought you should give it a shot. IMO WB-06 is more tolerant @ higher fermentation temperatures, it gives you more of the citrus and clove side rather than the banana or bubblegum side. T-58 gives off a sulfur taste when you get up into 76-78 ish deg f range. If you push WB-06 into the high 70's you get more banana too and it does produce a cloudy beer thats slow to flocculate. IMO it could make a very interesting beer with a mix, don't push beyond 76 deg. f. Post back your results.