Author Topic: Mixing yeast strains.  (Read 6338 times)

Offline Berkyjay

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Mixing yeast strains.
« on: February 18, 2010, 11:15:50 AM »
I am curious if anyone here mixes together yeast strains in any of their brews.  I'm thinking of combining an American and German yeast strain in an Amber recipe I am cooking up and I'm looking for suggestions.


Offline BobBrews

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Re: Mixing yeast strains.
« Reply #1 on: February 19, 2010, 07:42:52 AM »
I mix yeasts regularly. I reuse yeast and sometimes mix (similar) types to create "unique" fermentations. Some brewers really like to hit the BJCP style right on the head. I only try to brew good beer. I don't always do that but I like the challenge. The only problem is when you create a super beer replicating it is nearly impossible. To me it's not the price of yeast it's creating beer that I make and I drink.
Bob Brews
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Offline CR

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Re: Mixing yeast strains.
« Reply #2 on: March 04, 2010, 05:22:57 PM »
Some of the Belgian abbys  do it.  They often bottle with a second yeast  or go to  what we would call the secondary ferment.

I keep it in the closet for when I end up with a stuck ferment.  The malt based sugars can be too tough for yeasts bred over and over in an increasingly oxygen starved atmosphere.  A new injection of yeasts can  often be the trick.  A good reason to pitch high rates in the first place.