I was reading Homebrew All-Stars and noticed this quote from Fred Bonjour about fermenting big beers:
"In some styles, all you are looking for is a neutral yeast, while in others you need the character of the yeast to come through. For those styles, you may consider a yeast blend, a neutral high attenuative yeast, and your character yeast. My last barleywine used a WY1007 German Ale yeast cake and a WY1318 London Ale III starter for a bit of English character."
Considering the optimum fermentation temperature ranges for 1007 and 1318 are different, what would be the best fermentation strategy (temperature, time to pitch London Ale starter, etc.) for using that yeast blend?
I'm a first-time poster. Any thoughts are much appreciated.
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