As the title suggests, I have a question about the potential benefits or problems of combining yeast strains. I am brewing a Graff/Apfelwein hybrid and have an idea. To 5 gallons of fresh pressed cider I am adding 2lbs brown sugar and a half gallon of Amber LME, and 1lb light DME.
Often times I use Montrachet yeast with my Edwort's Apfelwein since it attenuates well and I use US-05 with my Graff as it leaves some maltiness and residual sweetness.
I'm running a bit late and haven't had a chance to make a starter, so I thought I would just pitch two yeast packets. I have one Montrachet, and one US-05 in my fridge. Would I get the best of both worlds if I combined them? Or would I end up with something all together worse? Thanks!
Often times I use Montrachet yeast with my Edwort's Apfelwein since it attenuates well and I use US-05 with my Graff as it leaves some maltiness and residual sweetness.
I'm running a bit late and haven't had a chance to make a starter, so I thought I would just pitch two yeast packets. I have one Montrachet, and one US-05 in my fridge. Would I get the best of both worlds if I combined them? Or would I end up with something all together worse? Thanks!
