Blending yeast to improve attenuation

[Zealous61]

I love the flavor profile of WY1318 but would like it to attenuate a bit more. Has anyone added a second higher attenuating yeast at say 36-48 hours after initial pitch with improved attenuation as the goal? If so, what yeast and how did it work out?

I think I am going to use US-05 at 36 hours. I will report back with results.

 

[thehaze]

I blended yeast a few time with good results, but never tried it on 1318. I also have not encountered issues with attenuation with 1318. It can easily achieve 75-78% attenuation. I got 77% once with a 68C/154.4F mash. temperature, so I think it really attenuates well for a very estery english strain, that finishes slightly sweet.

English strains also like warmer temps. and sugar in the boil. It helps with the attenuation. Danstar Windsor is known to be a very poor attenuator, but I got between 70 and 73% attenuation with it in the last 3 brews. I mashed low, used sugar and fermented a bit cold in the first 2 days, at which point I raised the temp. to help it finish.

 

[Zealous61]

I have had between 74 and 79% with 1318, and that is with plenty of sugar and a mash at 152. I am trying to get 78-80% and will be using less sugar in the planned brew. It will be interesting to see what the 36 hour extra pitch will do. From what I have read it should not affect flavor much if at all. I just want a little extra kick to guarantee me a slightly dryer finish.

 

[SoCal-Doug]

For my favorite saison recipe, I use a 50/50 mix of 3711 and cultured DuPont dregs. I found that reusing the mixture definitely shifts over 5 or 6 batches and the 3711 takes over(massive attenuation from hell from the 3711, saison flavor goes more subtle as I lose the dupont). What I do now is make a large starter of each then use half of each and save the other halves for the next starter and batch.

 

[Comfort_Zone]

Absolutely, it's a great strategy for balancing flavor and attenuation.

 

[RTE]

How did this turn out? What was your batch size and how much did you pitch initially and at 36 hours?

 

[Zealous61]

How did this turn out? What was your batch size and how much did you pitch initially and at 36 hours?

77% attenuation. So maybe helped a bit. Havent messed with since. Switched to a vermont ale yeast for most of my beers.

 

[Zealous61]

How did this turn out? What was your batch size and how much did you pitch initially and at 36 hours?

Sorry missed the details though probably don't matter much. 15 gallon batch. I make 5L starters so that ws the 1318 and then I either pitched 1 or 2 dry pack of S-05. In all honesty I think the S-05 probably didnt do that much as the 1318 had well taken over by that point. I tend to shoot for a FG of 10-12 in my IPAs. I love some of the features of the modern NEIPA but finishing thick and sweet not so much. Easy to obtain with the Vermont yeast.