Beer Forum

So I was feeling experimental after reading up on a certain English bitter. I brewed a Premium Bitter today and pitched both wyeast 1968 and wyeast 1028 as I did not have time to make a starter and I had one pack of each. I am excited and scared at the same time...has anyone mixed two strains with english yeasts and gotten good results. Will one dominate the wort or will they share the sugar? I have used 1028 in the past and liked it as it attenuates well and the 1968 has nice fruit. Do you guys think i will get the best of both world or am I risking getting the worst of both worlds... a less attenuated beer with no yeast character.

thanks

Relax, Don't Worry, Have A Homebrew! The yeasts will work fine together. Not sure what the result will be, but I'm sure you'll be able to tell us in a few days.

I really like both of these yeast. In an effort to really understand some specific strains I use just these two strains for all my english ales.

With that said I use each one for specific english styles. I have used the 1028 for porters and stouts and 1968 for bitters. Both have compeltely different ester profiles. They are on opposite ends of the attenuation spectrum and I have found that I really need to keep the 1968 much warmer then I do the 1028 to get what I want out of it.

I haven't considered using both at the same time. But I don't see any problems. you may not get the best of both worlds because of their specific needs and their influence on finished beer. But I bet it will be a very nice beer with some complexities you wouldn't gain from just one or the other.

They are in the same family but more like step brothers then brothers. In the end I think you will still have a great beer.

I think you can't go wrong when you use 1068. I think that is my favorite yeast ever. You can't go wrong with that yeast. Let us know how it turns out.

edisonst wrote:So I was feeling experimental after reading up on a certain English bitter. I brewed a Premium Bitter today and pitched both wyeast 1968 and wyeast 1028 as I did not have time to make a starter and I had one pack of each. I am excited and scared at the same time...has anyone mixed two strains with english yeasts and gotten good results. Will one dominate the wort or will they share the sugar? I have used 1028 in the past and liked it as it attenuates well and the 1968 has nice fruit. Do you guys think i will get the best of both world or am I risking getting the worst of both worlds... a less attenuated beer with no yeast character.

thanks

I think you'll likely create some sort of super-strain that will ferment you from the inside out after you drink your beer and eventually destroy the whole world, just like the large hadron collider. wait...

Neuron_Theory wrote:
I think you'll likely create some sort of super-strain that will ferment you from the inside out after you drink your beer and eventually destroy the whole world, just like the large hadron collider. wait...

+1 Luckily, that shit broke.

Let us know how it turns out!


BTW, 'Two at the same time...' sounds like the fat girl issue I was having this weekend.

Racked this true "two hearted ale" into glass and dry hopped a few days ago. Of all the brews I have done I have never had such a thick and healthy lookin yeast bed in the fermenter. Smells great, attenuated dry and has a nice sherry note with a touch of fruit. Going to be a kick ass premium bitter. Probably getting ahead of myself but this weekend I brewed another batch of bitter and pitched both Thames valley and London III...supposedly a coniston clone recipe. Hope it turns out as well.

Cheers Guys!

Thanks

It should be a very tasty beer let us know how it turns out. I have thought of doing the same thing but with 1968 and 1056. english for the flavor and cal ale for attenuation.