Mixing yeast strains

[bracconiere]

at any rate, for an accurate cell count...this is cheaper then the digital hydrometer i'm drooling on...

https://www.amscope.com/40x-2500x-l...TPnLoz3bydkPQfw2GORoCoW8QAvD_BwE&gclsrc=aw.ds

 

[kmarkstevens]

Top cropping is definately a thing with many English breweries.

Check out this basic brewing podcast on July 24, 2014 - Open Fermentation at Arcadia Brewing

It is a Peter Austin (English guy sometimes credited with starting craft brewing in the UK and reportedly use "Ringwood" multi-strain,) brewery. It's been a while since I've listened to it but they have top cropped hundreds of batches from the same yeast. really a good listen if you want to get some perspective on top cropping.

No idea if top cropping alleviates the "yeast killer" syndrome, which seems to take generations at any rate.

Here's a White Labs presentation on blending yeast strains.

On a previous post, I mentioned WLP085 vault strain as a combination of WLP002 and rumored to be either WLP006 or WLP007. Well, in the White Labs presentation, she uses WLP002 and WLP007 as an example. Methinks that is as close as I going to get for confirmation that WLP085 = 002+007

 

[VikeMan]

Here's a White Labs presentation on blending yeast strains.

"Page not found"
Sounds like an interesting presentation though.

 

[Dr_Jeff]

There is a strain sold by I believe Northern Brewer WLP-200 that is a mix of WLP-001 and WLP-002.

As for top cropping, google "Burton Union System", they had "gates" at the top of the fermenter where the yeast from one vat inoculated the next vat.

 

[kmarkstevens]

Try this link for a guide to blending yeast strains: A Guide To Blending Yeast Strains (homebrewersassociation.org)

 

[bwible]

"Page not found"
Sounds like an interesting presentation though.

I remember this from years ago. But consider the source - they want to sell more yeast, right?

 

[Beermeister32]

Historically, all beers originally used a pitch of mixed yeast strains. In fact brewers didn’t always know if they would end up with more of a lager or an ale, had a lot to do with the ambient weather temperatures at the time of fermentation. It wasn’t until Carlsberg isolated individual yeast strains that we came to know all the different varieties.