General Category > Yeast and Fermentation
Mixing Lager Yeasts - Pros and Cons
majorvices:
Normally when you blend yeast you are going for the flavor characteristics of one and the attenuation of the other.
mmitchem:
Denny & Major, I hear ya. There might be nothing to gain in the end at all. Ehhh, saying that I did it...that doesnt matter either I suppose. I do really like the feedback though. It is always appreciated when seasoned veterans are approachable and active in this community. Cheers to that for sure! Once again - thanks for the replies. It is about a week into fermentation @ 48 degrees, in a couple of weeks I will know the outcome.
hopfenundmalz:
For the Bo-Pils I make we use the PU "D" strain on 5 gallons and the "H" strain on 5 gallons. Blend after they are done. This is what PU used to do, now they use one strain.
ynotbrusum:
FWIW, I like both of those strains, especially 838 in an Oktoberfest Marzen. I have no idea on whether they will "mate" as you proceed with generations going forward, but I would make a few batches to see! Sounds like an experiment to me... I wish you good luck.
Cheers to trying something.
morticaixavier:
--- Quote from: mmitchem on May 18, 2012, 10:44:20 AM ---Denny & Major, I hear ya. There might be nothing to gain in the end at all. Ehhh, saying that I did it...that doesnt matter either I suppose. I do really like the feedback though. It is always appreciated when seasoned veterans are approachable and active in this community. Cheers to that for sure! Once again - thanks for the replies. It is about a week into fermentation @ 48 degrees, in a couple of weeks I will know the outcome.
--- End quote ---
are you saying Denny and Major are old? well, Denny, okay I'll give you Denny but Major still has lots of life in him.
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