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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.
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.
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.