Author Topic: Mixing Yeast?  (Read 3317 times)

Offline nateo

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Re: Mixing Yeast?
« Reply #15 on: September 17, 2011, 02:45:24 pm »
Another issue White brings up when using mixed cultures of "regular" (non-Brett) brewer's yeast. Most of the yeast flavor will form within the first 72 hours of fermentation. So if your only goal is to increase attenuation, you should pitch the more attenuative yeast after a few days to allow your primary yeast to make the flavor profile. If you want both yeasts to contribute to the flavor, then pitch them both at the same time, or within that 72 hour window, if you want less flavor from one.
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