For my current Doppelbock I want to try Kraeusening with non flocculating lager yeast (WY2042 – Danish Lager) after a primary fermentation with WLP833. I want to see if that can speed up the maturation phase.
Kai, this is another example of an "advanced application" of yeast and yeast management. Someday it would be nice to have a manual or write-up of such advanced techniques available.
The process of "keeving" that is used to make French cider is another example of altering fermentation conditions to "exploit" yeast biology -- they deliberatly lower vital yeast nutrients to encourage a long, slow fermentation that results in higher residual sewwtness.
Let me ask this (to anyone who may know, and maybe I should submit it to "Ask the Experts"): I have pitched two yeasts to start fermentation in a beer -- one very flocculent yeast (S-04) and one that attenuates well (US-05). Will this beer ferment to the extent of the US-05, and then clump up and flocculate as well as S-04? Seems to...but I just might be biased on that opinion.
Multistrain fermentations are not new, in fact they used to be the norm until yeast strains were isolated. But to what extent can we regress and use two or more strains to acheive particular results?