Mixing yeasts vs. Separate fermentation and blending later
Posted: Tue Mar 29, 2011 2:18 pm
I recently made a rather watery Scottish 70, which I blended with a Wee Heavy for a really delicious result. I'd like to replicate it. They were both JZ recipes and the specialty malts are almost identical. The watery 70 was done with Cal Ale WLP001 and the Wee was done with Edinborough yeast. I could
1. Try to replicate the watery 70, make more Wee heavy, and blend them again; or
2. Make one batch with an amount of base malt that seems about right for the final beer, and pitch both Cal Ale and Edinborough; or
3. #2 above, but with Edinborough yeast only.
Assuming that I could successfully replicate the problem with the 70, #1 would likely give me the expected end result. But that's also a lot more time and work. What do you think about #s 2 or 3? I don't know what happens when you pitch 2 different yeasts together, or whether it would even be necessary in this case (other than to get the FG down where I want it- from maybe 1.065 or so to about 1.016- Edinborough is not a high-attenuation yeast).
1. Try to replicate the watery 70, make more Wee heavy, and blend them again; or
2. Make one batch with an amount of base malt that seems about right for the final beer, and pitch both Cal Ale and Edinborough; or
3. #2 above, but with Edinborough yeast only.
Assuming that I could successfully replicate the problem with the 70, #1 would likely give me the expected end result. But that's also a lot more time and work. What do you think about #s 2 or 3? I don't know what happens when you pitch 2 different yeasts together, or whether it would even be necessary in this case (other than to get the FG down where I want it- from maybe 1.065 or so to about 1.016- Edinborough is not a high-attenuation yeast).