Mixing yeast

[Mike23508]

Just finished a new England IPA and I decided to use two yeast strains I have sitting around. A white labs Irish ale and SF-05. After reading about what these two will bring to the table I'm extremely excited to see how this beer turns out.

What are your guys thought on mixing yeast?

And if you want I can post the recipe

 

[kh54s10]

Assuming that SF-05 is Safale US-05. You might get something good from 2 yeasts or you might just have one beat out the other so get the profile only of the stronger one. Which that is could be a guess. For instance some yeasts start fast and strong, others take a while. I that case the fast strong one would do the bulk of the work.

 

[isomerization]

While one yeast strain could certainly do the bull of me the work (I'm assuming this means fermentiation), I would imagine you will get esters from both strains as they replicate within the first 24-48 hours.

Side note, those are some interesting yeast choices for an NE IPA!

And to answer your question, I'd probably try to make the same beer with arch strain first before mixing, as then you'll know what is changing across each batch (individuals and blend).

 

[Mike23508]

I thought about trying multiple batches and trying with each yeast but I figured where's the fun in that.

However I did read into both of these strains before hand and I'm hoping the Irish will leave the fruity profile and maybe a bit dry. While the ale yeast will help with a cleaner profile.

The main reason I tried this is because I watch a interview with the CEO of white labs and he was talking about combining yeast.

Hell we mix and match everything else to get these amazing beers. Why not yeast?

 

[DaveDiedDancing]

It's funny you post this as I'm brewing a NE IPA tomorrow, mixing Wyeast 1318 and Wyeast 3638. Thinking of fermenting at 70.

 

[pshankstar]

It's funny you post this as I'm brewing a NE IPA tomorrow, mixing Wyeast 1318 and Wyeast 3638. Thinking of fermenting at 70.

Did you mix the yeast and ferment with it? If so, how did it turn out?

 

[Northern_Brewer]

What are your guys thought on mixing yeast?

Historically it's rather weird to only use one strain - particularly in the UK, where a multistrain was often the only way to get a commercially acceptable attenuation with the flocculation needed for cask ale.

Rather than start yet another NEIPA thread, I suggest you join the main thread. But you may want to take a look at the thread where they've used DNA techniques to identify what seems to be four different Fermentis dry yeasts being used in Tree House Julius, including US-05, a Belgian one and a hint of wheat-beer yeast.

My immediate reaction would be that US-05 and WLP004 looks rather mundane in comparison...