yeast question

[captjpr]

I found a recipe for a Belgian ale that calls for one packet of WPL550 and one pack of champagne yeast. I've never seen this before. Is it something that's done regularly? Should I make a single starter by putting both yeasts into one flask, or should I make separate starters and pitch them together. My inclination is to let them get acquainted in the starter before putting them to work in the fermenter. I'm going to pick up 2 extra packs of WPL550. If I get any bad vibes off the hybrid starter, Ill 86 it and go with a single strain starter

I'd be interested to hear input from anybody who has done this.

 

[BlackGoat]

While blending yeast is something done pretty often, I can't say I've heard of a ton of people that blend an ale yeast and a champagne yeast for the primary fermentation. Often champ yeast is added either to help get some extra attenuation in a high gravity beer late in the fermentation stage, or added when bottling to prime a high gravity beer that has been aging awhile. In any case, dry yeast really doesn't need a starter. So my inclination would be to make a starter with the WL vial then sprinkle the champagne yeast directly into the beer (or follow the directions on the pack). Personally, I'd add the champagne yeast after fermentation has started to give the belgian yeast a chance to get established, but maybe others have thoughts on that.

 

[giraffe]

Its probably an old recipe from the 90s before starters were common practice, and the champagne yeast was added for attenuation, or cheapness. With a good starter 550 can do 80% without a problem. Just use that. The esters that champagne yeast adds, I dont usually find to be "nice".