Sacc blends?

[Weezy]

Anyone try any or have any good stories about combining two strains of saccromyces?

I did a cream ale but didn't have enough us-05 to ferment it all so I split the batch. One was all us-05, and the other was a blend of us-05 & wlp008. The US-05 came out great but the blend came out sharp, almost tart. It was odd. I never got that from either yeast before. Never thought to list about it actually.

 

[coypoo]

I seem to see more "blends" with Saison yeasts than typical American stuff. Great Divide's Colette has 4 strains in it.

The "boutique" yeast companies also have a lot of blends, so it seems people are getting good results if there's a lot of those options out there to purchase

 

[beergolf]

I brew a tripel that I use a mix of 1214 and 3787. Works great.

 

[Chrisbrewbeers]

I blended slurry of London ale3 and Conan once and it seemed good. The mess of a krausen dropped faster I believe.

 

[Alain2]

I like to mix Saison (DuPont) and French Saison strains. I also like to mix Trappist style strains.

I do not mix clean strains, I don't see any purpose.

 

[Chrisbrewbeers]

I had actually mixed RVA yeast labs ghost ale 3rd generation slurry with imperial citrus ( sacch trois) in an all pils with 4 oz mandarin and 5 oz L'Oréal at f/0 and dry hopped heavily in keg with loral. It smelled just like sticking nose in a flower, and had complex flavors but was mostly garlic and onion with some cedar that was its redeeming quality along with some citrus. I pulled it out of keezer and it is just sitting there because I was intending to dump the half keg that is left. Also lots of lavender flavor and I want to call it somewhat fusely. It sat in fermenter a month but it was giving me hangover after 2 beers. New things can be so confusing.