Blending yeast

[Brew Cat]

Ive pitched multiple yeasts before but never really paid much attention. Basically used what I've had. I'm thinking a more targeted approach. Does anyone have experience doing this. Of course this will only work for home brewers because repitch would not be the same.

 

[dmtaylor]

I prefer splitting a batch to use the different yeasts separately, then tasting the different products side by side. There has been a time or two that I decided that blending was a good idea but then I do it AFTER fermentation. If bottling, then allow an extra week or two for the stronger yeast to eat some more sugars, as there will often be renewed fermentation. If kegging, then this extra wait is unnecessary.

The only other times I've blended yeasts were when the initial pitch was dead for >36 hours. Often the final result tasted like I used a little of both yeasts, which of course makes sense. But then I never know which one I would have enjoyed more if it had fermented by itself. So as a general rule, I don't recommend blending.

One other exception might be for Windsor + Notty, which I understand is how it was originally found from the original brewery setting, the two complement one another. But this is because they grew up together like fraternal twins.

 

[J A]

My original Cream Ale recipe uses Fermentis S-23 Lager and S-33 Ale yeast. It's an interesting combination that takes advantage of the different characters.
The S-33 description mentions "Trappist" but I don't find anything remotely resembling that. It's possible to ferment at a low temp and get clean, slight stone fruit notes with maybe just the lightest hint of spice. At higher temps it takes off like a rocket and may stall out. I've had it restart like some Belgian yeasts will do but it never exhibits any true Belgian flavor IMO. Often doesn't attenuate above 70-75% but even when it does it lends a rich mouthfeel. I liked this yeast for fruited ales and in-between styles like my Belgian Pale (not generally as pronounced in typical yeast flavor contribution).

The S-23 tends to attenuate, stays cleaner and accentuates malt character, especially in lighter beers and will deal with any temp range from low 50s to high 60s. It flocculates better than the S-33 so that's helpful in a blend of the two.

This combination always depended on temp range. at 60F or so, it all stays clean and ferments fast and raising temp toward the end ensures good attenuation. I need to revisit both the combination as well as the S-33 alone and refresh my memory on what it does.

 

[Brew Cat]

Yeah, I've done all of it but right now i have a Bo Pilsner on 34/70 I'll repitch this blend for the heck of it . But need to do some more experiments. I can see the benefits of blending Belgian yeast. But foolishly is never worried that much about lager yeast figured there wasn't that much difference

 

[Brew Cat]

I'll do some side by side testing. I'm at the point where I know the beers I like to brew so I can be more focused. Its all good. I love to brew anyway so no downside.

 

[J A]

Yeah, I've done all of it but right now i have a Bo Pilsner on 34/70 I'll repitch this blend for the heck of it . But need to do some more experiments. I can see the benefits of blending Belgian yeast. But foolishly is never worried that much about lager yeast figured there wasn't that much difference

I'm remembering doing a Golden Strong and pitching it with slurry from a Wit yeast plus some slurry from a lager (probably 34/70) and it was fantastic. It went from .071 to .009 in 8 days. The flavor was very clean with just enough Belgian character to show through. Very malty, very strong...extremely good beer. Now you have me thinkin'!!

 

[Brew Cat]

so much we can do with yeast but don't see much discussion about it. Just curious

 

[Dave Y]

I feel like this is introducing a new variable to an already complicated equation. I feel like I’m understanding malt, and mashing, good but not great with understanding hops and how to use them, and learning yeast. TBH, I’ve mixed a white labs NEIPA ale yeast with another because the WL was old and it came out pretty much as I expected but without repeating the experiment under control, I won’t know what contributed to the final product.

I’ve certainly 2nd pitched a satchel or 2 of on hand yeasts to jump start a failed fermentation along the way.
I agree though, there’s a lot to learn here.

I did do a split batch Märzen with ‘fest yeast and the other with Lutra. The former was great, the latter was absolutely meh. I’ve not found a really solid use for Lutra.

 

[Josh Hughes]

I am in no way as knowledgeable about yeast as @dmtaylor this is from blending 2 yeasts since I only had 1 pack of each and needed 2 of one haha
White labs dry 860 Helles lager and dry 34/70. After initial pitch I used the slurry and then that slurry. The beer definitely was different than the 34/70 beers. More body, and malt was more present. I do that same recipes each time pretty much. 860 is supposed to be the same strain as Imperial Harvest which I have used in it own. These beers were different than the 34/70 only or harvest only versions. BUT I can’t do a side by side since I don’t have it all. May be bias in my part. Using 860 on its own this ferment so I’ll check back in.

 

[Ward Chillington]

so much we can do with yeast but don't see much discussion about it. Just curious

Funny how the thing that makes this 15,000 year old concoction of water and grain into beer wasn't even known of until about 200 years ago.
Yeast is fascinating and there is a ton on information out there on it ...it's also the most studied living organism.
@Brew Cat , go take a dive into the Master Brewer's Podcast and Brulosophys Science-ie spin off ...the Bru lab. They go deep into the subject with industry experts and biology PhD's, truly headdy stuff...all puns intended. I know they've added to my high school grasp of microorganisms and fungus!

 

[Brew Cat]

Way back when all the yeast would have been blends of some sort since they weren't able to isolate yeast. That's why they all were probably sour. Or soured eventually if kept long enough.
I remember reading awhile ago before the Kviek yeast craze people without temperature control would pitch an ale and lager yeast to try and keep the fermentation going in the cooler months. Or pitch a dry with a liquid to forgo a starter. I've never thought about the flavor part of it though. But I'm self taught so maybe it was discussed at some point. I need to pay more attention. Wasn't that long ago we home brewers didn't even have all these strains available

 

[MateoAllen]

I'm a huge fan/advocate of using multiple yeast in the same beer!
Many reasons to do this.
As far as I know, all commercially available yeast blend are intending to do this.
We all have ideas.
I like to mix yeast in almost all styles.
Different yeast in different ratios to get my desired effect.
I got into brewing to make some mix-fermentation beers. That taught me from the start to be comfortable with using multiple strains, including brett and bacteria.
But we all can benefit from this theory.
There is a great podcast where Chris White talks about this in some depth.

 

[Brewer #453792]

It helps to pitch the yeasts at the same time rather than staggered pitching unless you’re aiming for specific stages of flavor development.

sprunki​