I have a 7th generation WLP007 [Dry English] that is still making really good dry English IPA only the last batch was 3 or 4 points drier than ususal, FG was 1.006 [mashed at 150 with Maris, FG usually ranges 9 or 10].
I thought I would mix 1/3 of WLP007 10 minute suspended yeast with 2/3 of a 2nd generation WY1728 [Scottish, also 10 min suspended].
So basically I took 2 previously well-washed yeasts @ 60F, shook them up, waited 10 minutes and then used 150 mL of suspended WLP007 and 300 mL of suspended WY1728 in a new 1/2 gallon starter.
Experimenting with this mix of Dry English and Scottish yeasts with everything else being the same, what results should I expect?
I thought I would mix 1/3 of WLP007 10 minute suspended yeast with 2/3 of a 2nd generation WY1728 [Scottish, also 10 min suspended].
So basically I took 2 previously well-washed yeasts @ 60F, shook them up, waited 10 minutes and then used 150 mL of suspended WLP007 and 300 mL of suspended WY1728 in a new 1/2 gallon starter.
Experimenting with this mix of Dry English and Scottish yeasts with everything else being the same, what results should I expect?
