Cutting Edge Idea

[Draconian41]

Ive finally managed to come across some Nelson Sauvin hops to use in a Golden Ale featuring the Nelson Sauvins and Chardonnay yeast. Cant wait to try this one out...

Draconian Libations': Priori Incantatem

OG: 1.070
FG: 1.010
SRM: 4.6
IBU: 45
ABV: 7.7%

07 lbs 08 oz Castle Pilsner (49.2%)
02 lbs 04 oz Briess White Wheat (14.8%)
02 lbs 04 oz Simpsons Golden Promise (14.8%)
01 lbs 08 oz Weyermann Acidulated (Post Mash Add) (9.8%)
00 lbs 14 oz Cane Sugar (5.7%)
00 lbs 14 oz Dextrose (5.7%)

0.750 Oz Magnum 60 Min
1.250 Oz Nelson Sauvin 10 Min
1.750 Oz Nelson Sauvin 1 Min
2.000 Oz Nelson Sauvin Dry Hop

(single starter w/) 1 vial WLP001 Cal Ale & 1 vial WLP730 Chardonnay

70% Eff
90 Minute Mash @ 148 Deg
90 Minute Boil

[brewinhard]

Sounds very unique. Is that Chardonnay yeast one that is known to be a "killer" strain for other yeasts? Might want to check in to that and see if its okay to use in tandem with the chico strain. Please let us know how it turns out. Maybe even consider adding some fresh grapes/grape juice (must) to half of the batch for something even more different.

[Jbug]

Sounds very unique. Is that Chardonnay yeast one that is known to be a "killer" strain for other yeasts? Might want to check in to that and see if its okay to use in tandem with the chico strain. Please let us know how it turns out. Maybe even consider adding some fresh grapes/grape juice (must) to half of the batch for something even more different.

Good idea! The Shea Comfort session would be a good starting point! Lots of good alternative yeast info.

[Draconian41]

It isn't, in fact, there is a Jamil Show episode in which Chris White stops by and talks about their Chardonnay strain being closely related to beer yeast. I remember, its the saison show. At any rate, he said brewers were having success with it. My concern is that the Chardonnay strain won't handle all of the maltriose which is why I'm blending it with 001. I've thought this one through long and hard. As for the suggestion of using some grape must; this has crossed my mind and will be the next step If I can pull this one off!

[anday6]

I've considered it after hearing it on a few shows (specifically during the Brett show with Nathan Smith) to start with a wine yeast and finish with a 'wild' yeast to finish off the maltotriose. You could possibly finish with an active starter of Cal as long as it can keep rocking with the alcohol present.

As for using the two at the same time, taste your starter and see if you have a flavor presence from both yeasts. Or two separate starters to make sure they don't out-compete each other before they hit the fermenter.

[cdburg]

I'd considered something similar, but I was going to use a Kolsch yeast. I've found that Kolsch yeast, particularly WLP029, fermented in the upper 60s gives a white wine flavor to the beer. It would be easier than pitching two different strains...