mikey_d05
Member
This is a rather odd request for input. I had two belgian bottles in the fridge last night that were uncorked and I wanted to finish off. Not being particularly picky at that moment, I poured a glass that was half Apfelwein and half Northern Brewer Irish Red...and it was delicious. I cracked another bottle of each tonight just for that purpose.
My question is whether it's a smarter idea to try to blend the recipes together and use an ale yeast, or make a batch of both separately and combine them at bottling time. How would mixing two yeast strains during bottle carbing work out? If it makes any difference, I'd probably only carb to 1.5 volumes or so. I brewed the Apfelwein as a still cider and overcarbed the Irish Red to about 2.9. Mixed 50/50 they are heaven in a mug.
My question is whether it's a smarter idea to try to blend the recipes together and use an ale yeast, or make a batch of both separately and combine them at bottling time. How would mixing two yeast strains during bottle carbing work out? If it makes any difference, I'd probably only carb to 1.5 volumes or so. I brewed the Apfelwein as a still cider and overcarbed the Irish Red to about 2.9. Mixed 50/50 they are heaven in a mug.
