Posted this in General a few weeks back, but no one responded:
Any issues in terms of flavor when bottling with a different strain of yeast than what was used for primary fermentation?
Brewed a a big Quad a few months back and fermented with whatever strain was in a St. Bernardus Pater 6 bottle. I was thinking of bottling with Wyeast 3787 (Westmalle). I don't think I'd have to worry too much about attenuation--my final gravity was 1.006. I'm curious if it would impart any flavor into the already existing beer.
In the past, I've always used the same strain when bottling but having harvested from the Pater 6, it would take some time to re-harvest. Obviously not as convenient as picking up a smack pack.
While the flavor question is immediate to this batch here, I figure it'd be good to know in general. I've come across recipes that use multiple strains for primary and are very specific about which strain you should bottle with. Wasn't sure if that was more flavor or an attenuation factor.
Any issues in terms of flavor when bottling with a different strain of yeast than what was used for primary fermentation?
Brewed a a big Quad a few months back and fermented with whatever strain was in a St. Bernardus Pater 6 bottle. I was thinking of bottling with Wyeast 3787 (Westmalle). I don't think I'd have to worry too much about attenuation--my final gravity was 1.006. I'm curious if it would impart any flavor into the already existing beer.
In the past, I've always used the same strain when bottling but having harvested from the Pater 6, it would take some time to re-harvest. Obviously not as convenient as picking up a smack pack.
While the flavor question is immediate to this batch here, I figure it'd be good to know in general. I've come across recipes that use multiple strains for primary and are very specific about which strain you should bottle with. Wasn't sure if that was more flavor or an attenuation factor.