Author Topic: Staggering different yeast strains  (Read 1121 times)

Offline goschman

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Staggering different yeast strains
« on: February 14, 2016, 12:12:51 AM »
Say you want to use yeast #1 which has a lot of character but want some more mild character imparted by yeast #2. Could you pitch yeast #2 and then add yeast #1 after a couple of days to get some of its character? Please excuse my naivety.
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Offline HoosierBrew

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Re: Staggering different yeast strains
« Reply #1 on: February 14, 2016, 12:20:17 AM »
If you like yeast #1 but feel it has more esters/phenols/yeast character than you want, couldn't you just ferment #1 cooler ?
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Re: Staggering different yeast strains
« Reply #2 on: February 14, 2016, 12:22:17 AM »
That's what I would do.  If you're looking for a particular ester or compound produced by one yeast, pitch that one first.  I have done that before where I want something more alcohol tolerant to boost the ABV, but don't want other esters from it.  I'll pitch the neutral one first and then let the more estery one boost the ABV.

Offline HoosierBrew

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Re: Staggering different yeast strains
« Reply #3 on: February 14, 2016, 12:25:48 AM »
Actually I sometimes pitch 3724 in saison until it starts to wind down, then pitch 3711 to help it finish quickly. No stalls. I like to blend other Belgian strains too.
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Offline goschman

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Re: Staggering different yeast strains
« Reply #4 on: February 14, 2016, 12:47:05 AM »
The issue here is yeast #1 is a sake yeast that ferments best above 70f according to white labs. I am hoping just to neutralize its character a bit with us05 so others are more likely to enjoy it. I have used the same yeast by itself with good success in the past.
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Offline Stevie

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Re: Staggering different yeast strains
« Reply #5 on: February 14, 2016, 02:54:46 AM »

Actually I sometimes pitch 3724 in saison until it starts to wind down, then pitch 3711 to help it finish quickly. No stalls. I like to blend other Belgian strains too.
I'm getting bored with 3711, but may keep some around for this purpose.

Offline HoosierBrew

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Re: Staggering different yeast strains
« Reply #6 on: February 14, 2016, 04:08:14 AM »

Actually I sometimes pitch 3724 in saison until it starts to wind down, then pitch 3711 to help it finish quickly. No stalls. I like to blend other Belgian strains too.
I'm getting bored with 3711, but may keep some around for this purpose.


It's a pretty easy way to get most of the Dupont character and have the beer hit FG fast, without having to ferment it so warm. I pitch the Dupont at 67F, hold for 2 days, rise to 72F and wait until visible activity subsides. Then pitch the 3711 to finish the job.
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Re: Staggering different yeast strains
« Reply #7 on: February 14, 2016, 04:19:07 AM »
I heart 3711.  Perfect saison yeast for my tastes.

Offline Stevie

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Re: Staggering different yeast strains
« Reply #8 on: February 14, 2016, 02:18:37 PM »

I heart 3711.  Perfect saison yeast for my tastes.
I do as well, just getting bored and their are so many new strains from the newer labs.

Offline goschman

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Re: Staggering different yeast strains
« Reply #9 on: February 15, 2016, 10:55:34 PM »
If I was to try this when would be the best time to add yeast #2? Once activity begins to slow?
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Offline ynotbrusum

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Re: Staggering different yeast strains
« Reply #10 on: February 16, 2016, 03:14:43 AM »
Sounds like you should consider cooling at high krausen down to mid 60's and adding the US-05 then.  This assumes that the sake yeast won't throw off anything at that point....  Kind of a WAG on my part due to the sake yeast.
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Offline goschman

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Re: Staggering different yeast strains
« Reply #11 on: February 16, 2016, 03:32:41 AM »
Sounds like you should consider cooling at high krausen down to mid 60's and adding the US-05 then.  This assumes that the sake yeast won't throw off anything at that point....  Kind of a WAG on my part due to the sake yeast.

I was thinking of starting with us05 and adding the sake yeast afterward. Should I do it in the opposite order? The sake yeast performs great on its own in wort.
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Offline brewinhard

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Re: Staggering different yeast strains
« Reply #12 on: February 16, 2016, 07:04:26 PM »
Sounds like you should consider cooling at high krausen down to mid 60's and adding the US-05 then.  This assumes that the sake yeast won't throw off anything at that point....  Kind of a WAG on my part due to the sake yeast.

I was thinking of starting with us05 and adding the sake yeast afterward. Should I do it in the opposite order? The sake yeast performs great on its own in wort.

If it ferments well in your planned wort, then I would not even bother with US-O5. If you are looking to minimize the effects from the sake yeast, then as Hoosierbrew stated, you may want to consider fermenting it a tad cooler.  Try 66-68F if it is capable of fermenting at those temps.

Offline goschman

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Re: Staggering different yeast strains
« Reply #13 on: February 16, 2016, 08:29:41 PM »
Yeah you're probably right. White Labs website says the WLP705 does best above 70F but I will contact them to see how it may do a few degrees lower. Thanks
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