Brewing with two yeasts

[Colizza]

Im want to brew a complex saison by using 2 yeasts. I thought about using WLP575 in primary at high temps (70 ramping up 80 deg in the first week) to get the spicy phenols and acid of this yeast and after a week, transferring to secondary and adding WLP566 to get the fruitiness of the saisonII yeast.

Any thoughts?

Should i pitch them simultaneously?

 

[TungstenBeer]

This is a pretty complicated question because (1) different compounds are produced at different times and (2) mixing yeasts in a 50/50 ratio does not mean you'll get a 50/50 blend of their characters because they act (ferment) in different ways and at different speeds.

You could try to transfer after a week. But after a week there shouldn't be much sugar left for the 566 to ferment, and if it's still actively fermenting for whatever reason, you're still going to transfer all the 575 active yeast along with it and end up with a blend anyway.

Personally, I would pitch them simultaneously. If it's not the exact character you want, then change up the quantities of each for your next batch. Even though it's a tricky thing to do, it sure is fun!

 

[m00ps]

I made a saison with 2 different yeasts once

 

[CJ-3]

Would it be possible to split the batch in half, use both yeasts and then combine them at bottling time?

 

[Colizza]

Ok i see! The blending seems like a good idea. I think ill try the simultaneous pitch first, see what gives! Then the blend

 

[DennisinIowa]

The 575 is a blend
WLP575 Belgian Style Ale Yeast Blend
A blend of Trappist type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for Trappist type beer, or a myriad of beers that can be described as 'Belgian type'.

Just used it in a Tank 7 clone made a starter and added it to the wert.
Explosive fermentation in 4 hours.
D