Author Topic: Mixed yeast strains  (Read 1585 times)

November 04, 2019, 09:19:20 PM


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Mixed yeast strains
« on: November 04, 2019, 09:19:20 PM »
Has anyone tried using different yeast strains during fermentation?

After speaking to the head brewer at Dark Star breweries (when I was quizzing him over the hophead recipe), he mentioned that they used a mixture of s-04, us-05 and Nottingham. Apparently the us-05 for the dryness and s-04 / Nottingham for the ale characteristics. I must note that after my first attempt at the Green Duck and speaking to their brewer, I now avoid Nottingham for anything hoppy. It's a bit aggressive for hoppy beers and can strip out the aroma and flavour.

I've now started to harvest yeast (mainly the kveik strain I got), but more recently us-05. I was thinking of mixing with my next brew with the us-05 which should be s-04 to see what different it makes.

Just curious whether anyone has given this a go?

Reply #1November 15, 2019, 08:21:48 AM


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Re: Mixed yeast strains
« Reply #1 on: November 15, 2019, 08:21:48 AM »
Not done it personally, but I’ve wondered about it too. Think it might be wise to think about the speed/lag characteristics of the ones to be mixed. Consider Kveik vs “normal” yeast, there’d be nothing left at the buffet for the normal one if you pitched them both at the same time.
Might be interesting to split a batch 3 ways: yeast 1, yeast 2, yeast 1&2 - see what the difference is like.
Currently building: HERMS system and control panel

Currently drinking: Koelsch, Dunkelweiss

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Planning: Belgian Dark Strong, Equanot SMaSH, ESB, Cream Ale

Reply #2December 27, 2019, 11:04:36 PM


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Re: Mixed yeast strains
« Reply #2 on: December 27, 2019, 11:04:36 PM »
I used a combination of Lallemand ESB and New England for a juicy pale, as the New England was expensive and half the cell count. It turned out pretty good.
Fermenting: Invitational beers
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