Belgian Starters Accidental Blend

[TimmyR]

While prepping two starters last night I accidentally pitched a vial of yeast into the wrong flask. The resulting blends are now

A. 2xWLP500, 1xWLP530
B. 2xWLP530, 1xWLP500

Both are stirplated at approximately 2.75L each. They will each be pitched into an 1.085 OG Tripel. I know it's a lot of yeast. The planned cell count is higher than the Mr Malty default of 0.75M per ml per deg Plato.

You think there is any reason I should scrap the starters or cancell my brew day? I assume I will just get the blended flavors of the two strains proportional to how many vials of each went into each starter.

[hotrod38]

I say go for it. That's what homebrewing is all about. Experimenting, even if it's by accident.

[TimmyR]

That was the plan hotrod.....so far nobody has suggested I dump and cut my losses, not even the White Labs customer service guy who was REALLY helpful.

Tomorrow, my pilsner malt will be mashed and my inadvertent yeast blends will be pitched....

[TimmyR]

Well, the yeast had no problem coexisting together in my starters & wort. I pitched decanted slurries from the starters and both batches had a carboy full of after 12 hours. I pitched at 68F and both carboys are holding 70F for now. The cooler was set to hold 60F ambient but is now set to hold 70F and I am allowing the yeast to free rise as high at 85F (CYBI Captain Lawrence episode). The recipe was based on the CYBI Xtra Gold recipe. My OG was 1.090, 1 min of O2 at pitching and 30s of O2 3 hours after pitching.

[TimmyR]

36 hours after pitch, 77F two full blow-off hoses

[crashlann]

very cool, can you keep updating your progress, Im on my first Belgian Golden right now, and very interested in doing a lot of these in the future as it is my favorite beer.

[TimmyR]

very cool, can you keep updating your progress, Im on my first Belgian Golden right now, and very interested in doing a lot of these in the future as it is my favorite beer.

Yes and I'll plan to post how the ferment went in one summary in about a week or so. At this point the temp is starting to come down from 77F. Interestingly, 77F is also where Nathan's ferment topped out I think.

[Steelers&Beer]

i'm predicting B will be better than A...530 is awesome, just my opinion...keep us posted