Author Topic: 2 types of yeast?  (Read 3017 times)

Offline a_darb

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2 types of yeast?
« on: September 26, 2012, 05:21:53 PM »
I'm new to brewing and have had 2 successful batches. I found a recipe on this site that I'm thinking of using. The recipe calls for 2 types of yeast. 0.5 of British Ale and East Coast Ale White labs. Why would you use two kinds of yeast in the same batch? Thanks for answering my question!


Offline tom_hampton

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Re: 2 types of yeast?
« Reply #1 on: September 26, 2012, 09:20:16 PM »
Lots of reasons to use multiple strains.  Flavor profile, attenuation, any reason you might want the best of one yeast and balance out the negatives of another. 

I just finished a batch of pumpkin ale using British Ale.  It is HIGHLY flocculant, but a little more attenuative than WLP002.  The beer tastes very good, even still flat from the fermenter.  I may replace WLP002 with this yeast.  It was finished and clear in 10 days. 

I haven't used East Coast ale.  From the white labs page: its less attenuative than CalAle, and even less flocculant. Its listed as having a similar flavor profile.

Based on the above, I don't really know why I would blend these two yeasts.   I don't really see how East Coast compliments '008.  Besides, I don't like low flocculant yeasts other than heffe.

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