General Category > Yeast and Fermentation

Mixing Lager Yeasts - Pros and Cons

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kylekohlmorgen:

--- Quote from: bluesman on May 21, 2012, 06:50:12 AM ---Typically speaking, when I want the characteristics of two or more yeasts in a beer, I'll ferment them separately and blend the beer together after fermentation. This way you'll be able to achieve the desirable characteristics of each yeast in a desired proportion in the finished beer.  I recently used this technique for a BDS using Trappist and Abbey Ale yeasts.  Amazing results.

--- End quote ---

Currently trying this with a Flanders Red/Lambic-type beer - half with Roselare, and half with a concoction of dregs. Otherwise the fresh strains in the Roselare take up too many sugars/nutrients and give off too much acidity to revive the several strains from the dregs.

Also gives me some room to blend, hopefully creating a Flanders and a lambic from the same wort. We'll see.

mmitchem:
Update - the beer tastes pretty good. It fermented out all the way, and has a pretty good flavor.

Denny & Ron - I will say that I think you were right all along...I think I would have been better off blending as it isnt's quite what I was going for. A blend of the two beers fermented with different yeasts IS the way to go. Doing it this way, I am tied to whatever the final outcome of the fermentation is. Through blending at different amounts I think I might find that balance I am looking for.

Though the beer isn't bad - I have serious doubts it is the best it can be. Good call guys, thanks for the advice as I will be taking it my next batch :)

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