Any thoughts on mixing different dry yeasts?
I made an IPA and a cider kit last week and they both came with 7g yeast packets so I used some nottingham for the IPA and pitched both the 7G yeast packets in the cider.
One was obviously an ale yeast so I have no idea what effect this will have but it raised a question.
If brewing an ale would there be any benefit or might it cause a problem by pitching half a packet each of say Nottingham and Safale05?
Mixing Yeasts?
-
Gurgeh
Not unheard of - the last JBK newsletter talked about how ringwood yeast is actually 7 strains all mixed up (now how does that get sustained, brew after brew...?)
I reckon that whilst Nottingham is the better attenuator and has a neutral taste, the flavour that the 05 imparts will be lessened due to the presence of the nottingham and the result will be well attenuated, with a only little flavour imparted by the 05.
I reckon that whilst Nottingham is the better attenuator and has a neutral taste, the flavour that the 05 imparts will be lessened due to the presence of the nottingham and the result will be well attenuated, with a only little flavour imparted by the 05.