illinibrew04
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- Aug 20, 2007
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OK, so I've read the threads on here about mixing different yeast strains and they don't seem to have much info. Here is what I'm thinking:
I want to brew a saison that dries out really nicely. I will be adding regular sugar to part of the recipe in addition to mashing at 147F for 90 minutes.
But, from what I've heard/read, the white labs WLP565 saison yeast is quite finicky and underattenuates a lot. I picked up this yeast strain in hopes of using it while my LHBS still had it, so I def. want to use it. Should I...
1. Mix two different saison strains in the starter (i.e. mix the 565 with a saison II blend or even a wyeast saison blend that attenuates better? Or will the more attenuative strain just take over and cause the other to flocculate?
2. Ferment as far as I can with the 565 and then pitch an already fermenting starter of something neutral like cal ale yeast?
Thanks for the help guys.
I want to brew a saison that dries out really nicely. I will be adding regular sugar to part of the recipe in addition to mashing at 147F for 90 minutes.
But, from what I've heard/read, the white labs WLP565 saison yeast is quite finicky and underattenuates a lot. I picked up this yeast strain in hopes of using it while my LHBS still had it, so I def. want to use it. Should I...
1. Mix two different saison strains in the starter (i.e. mix the 565 with a saison II blend or even a wyeast saison blend that attenuates better? Or will the more attenuative strain just take over and cause the other to flocculate?
2. Ferment as far as I can with the 565 and then pitch an already fermenting starter of something neutral like cal ale yeast?
Thanks for the help guys.