Blending yeast strains

[rossolo]

Hi all I recently have been researching yeast and came across some articles on blending yeast strains and wanted to see if anyone has tried it with good outcomes. Any recipes or style suggestions and volume percentages ideas would greatly be appreciated. Thanks to all who post. Curious more about trying it in standard session ales or ipa stouts or wheats

 

[JonK331]

I've combined a pack of S-05 with a pack of S-04 a few times with good results. Clean, more flocculent than 05 alone, good attenuation.

 

[Coldies]

My understanding is that you want to blend similar strains because
in the end one will always dominate the other.

 

[JacobS]

It all depends on growth pitch rate and timing. Why are you blending yeasts? For flavor? Flocculation? attenuation? Examples;
Combining say WLP300 and Ringwood Ale Yeast pitched at the same time fermented ~73f would give a really interesting flavor profile as both yeasts would contribute.

Or say you have a good hefeweizen that you want to clear up , you could pitch WLP002 and have the flocculation of that yeast pull some of your weiss yeast out...

Or start a batch with an irish ale yeast ferment @ low temp and once 60-65% attenuation is reached add a saison yeast to chomp down and dry the beer out.

One more thing i regards to yeasts 'dominating' each other, some flavor and aroma compounds have lower thresholds to be noticeable, so if a yeast kicks out something that you are more sensitive to in smell or taste then the other yeast that you are using you might feel as though that yeast has dominated.

 

[Calichusetts]

05 and Notty is a nice combo...I have done about 3 blends, but for the most part they are very similar yeasts anyways.

I am trying my first lager blend in a few weeks...

 

[rossolo]

One of the things I read in my research indicated that yeast creates many flavors early on in the fermentation process and I have krausened a few batches and mixed strains at different times of the fermentation. Has anyone created a blend that they have used multiple times with same results or does over time one yeast seem to dominate the other from batch to batch or even create a unique yeast strain?