[denny]

I have started pitching 1 pack each of 189 and 34/70 in my lagers.

I had thought about that, how do you like it?

And how do you know how it will turn out?  Which yeast will dominate?

[Iliff Ave]

I have started pitching 1 pack each of 189 and 34/70 in my lagers.

I had thought about that, how do you like it?

And how do you know how it will turn out?  Which yeast will dominate?

You tell me denny

[Iliff Ave]

I have started pitching 1 pack each of 189 and 34/70 in my lagers.

I had thought about that, how do you like it?

So far so good. I used it in a festbier that turned out great and it’s working on an amber lager now.

[Village Taphouse]

I can't remember a time when I used two strains in one batch unless I panicked when I was a newbie and thought the first yeast was slow so I pitched something else.  If that was the case, it would have been so long ago that I wouldn't know the difference anyway.  So when you pitch two strains at once (say, a packet of S-189 and a packet of Diamond), does one yeast take over and you only get THAT character or do both strains work harmoniously and you get character from both strains?

[Iliff Ave]

I can't remember a time when I used two strains in one batch unless I panicked when I was a newbie and thought the first yeast was slow so I pitched something else.  If that was the case, it would have been so long ago that I wouldn't know the difference anyway.  So when you pitch two strains at once (say, a packet of S-189 and a packet of Diamond), does one yeast take over and you only get THAT character or do both strains work harmoniously and you get character from both strains?

The most consistent thing I have heard is that one strain will become dominant over successive generations. I haven’t gone further than 2 generations. I’m just a fool though.

[denny]

I have started pitching 1 pack each of 189 and 34/70 in my lagers.

I had thought about that, how do you like it?

And how do you know how it will turn out?  Which yeast will dominate?

You tell me denny

I have no answer, which is why I don't do it.

[BrewBama]

I never understood pitching two strains.


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[tommymorris]

I never understood pitching two strains.


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Best of both worlds, maybe? This is homebrewing. There are no rules.

[erockrph]

I never understood pitching two strains.

Winsor + Notty is a notable exception to this rule, but that has a specific goal in mind (Winsor for its flavor profile and Nottingham for attenuation). I don't think a combination of two lager strains would lead to a huge difference compared to either on their own.

[hopfenundmalz]

Some old British breweries use multiculture house yeast. Some have said Timothy Taylor does.

When I toured the Young's Ram Brewery a large open fermenter was shown. There were two yeast rings on the walls. The guide said the one up from the foam was from the fast starting yeast, higher up was from the workhorse strain, what we saw was the finisher that got the FG down.

PU had 5 strains, then selected two, now the have one.

I've thought of splitting a batch, fermenting each part, then blending. Of course I would taste each sample, and blend in a glass first to taste the blend. One might be really good, and the blend dumbed down.

[ynotbrusum]

I really liked the Diamond yeast, but I have used S-189 as my typical lager strain, because I seek less expression from the yeast and it is the cleanest I have found.  Some supertasters mentioned that they pick up a slight lemon character from 34-70, but I use it anyway.  I assume the lemon is from the hop used, rather than the yeast, but I can’t say for sure since I don’t perceive it at all.

[denny]

I never understood pitching two strains.


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Best of both worlds, maybe? This is homebrewing. There are no rules.

No, but there arena lot of things done that make no sense.

[Iliff Ave]

I never understood pitching two strains.


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Best of both worlds, maybe? This is homebrewing. There are no rules.

No, but there arena lot of things done that make no sense.

Maybe some people like the results they get? That couldn’t be it though right Denny?

[denny]

I never understood pitching two strains.


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Best of both worlds, maybe? This is homebrewing. There are no rules.

No, but there arena lot of things done that make no sense.

Maybe some people like the results they get? That couldn’t be it though right Denny?

I would think that's why they do it.

[Village Taphouse]

I really liked the Diamond yeast, but I have used S-189 as my typical lager strain, because I seek less expression from the yeast and it is the cleanest I have found.  Some supertasters mentioned that they pick up a slight lemon character from 34-70, but I use it anyway.  I assume the lemon is from the hop used, rather than the yeast, but I can’t say for sure since I don’t perceive it at all.

I agree that the S-189 is very neutral.  Maybe the most neutral lager yeast I have found and that's not necessarily good or bad... it just is.  I get a distinct character from 2124/3470/Diamond that I recognize.  The same is true for Omega Bayern and also for White Labs 940.  These are some of my favorite lager strains and they all have a specific characteristic to me.  When I brewed with S-189 I got very clean-tasting, neutral-flavored beers.  I made a number of them in a row and they were all very good and very neutral.  I think I still have a pack of it in the fridge.  2308/838 is another strain with a very distinct character to me.  I had a beer once (one of the New Glarus beers... maybe Two Women) and I cracked it open, took a swig and said out loud "2308!".  Yes, everyone around me thought I had taken leave of my faculties.