Has anybody tried this? everyone seems to enjoy hop bombs and malt bombs, why not a yeast bomb?
my two favorite yeasts that I have used lately are WY1968 (strong english fruity esters fairly low attenuation and flocs like glue) and T-58 (spicy at low temps and highly attenuative)
Why not do this: Brew a base style, could be anything really, and ferment it with only 1968 first. After it gets done (AA in the low 70s probably) you could then rack to secondary, add a bit of sugar to give the T58 some food and let it go to town.
The result a ridiculously estery, phenolic, beast of a beer.
Any reason this wouldn't work? I know it would be simpler to just pitch them both at the same time, but I'm afraid the 1968 would get completely overwhelmed up against a Belgian yeast without having some time on its own.
my two favorite yeasts that I have used lately are WY1968 (strong english fruity esters fairly low attenuation and flocs like glue) and T-58 (spicy at low temps and highly attenuative)
Why not do this: Brew a base style, could be anything really, and ferment it with only 1968 first. After it gets done (AA in the low 70s probably) you could then rack to secondary, add a bit of sugar to give the T58 some food and let it go to town.
The result a ridiculously estery, phenolic, beast of a beer.
Any reason this wouldn't work? I know it would be simpler to just pitch them both at the same time, but I'm afraid the 1968 would get completely overwhelmed up against a Belgian yeast without having some time on its own.
