Using more than one yeast - good/bad idea?

[clockhouse]

I woke up thinking about yeast this morning...

Has anyone used 2 different yeasts at the same time?

I couldn't see the benefit of it myself, and I don't think I've seen a recipe with 2 different types?

But I'm sure someone will have given it a try at some point!

[clockhouse]

I realise I've posted this in the wrong place...

[Sadfield]

In the words of Tom Jones, it's not unusual. Adnams do it. Usually, one for flavour and another for attenuation. Dual pitching can add a more interesting, complex flavour to a beer.

Currently I've only ever done it with a brewing yeast and wild yeast, but plan do do such a thing soon in a Bitter with two different British Ale yeasts.

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[Rookie]

The only time that I've done it was when I realized on brew day that I needed two packs of one kind when I only had one on hand.

[Fil]

fwiw i mixed nottingham and salsafe us-05 in a brew but the result wasnt any different to my taste

[Fil]

fwiw i mixed nottingham and salsafe us-05 in a brew but the result wasnt any different to my taste

[a-slayer]

I have tried Nottingham and Windsor thinking it would be a good combination in theory, in practice.. I had a murky brew that wouldn't clear until finings were added, never bother again!

[steviebobs83]

I'm in the process of doing a rhubarb saison with Mangrove Jacks French saison yeast M29 and champagne yeast for finishing.

It's a mix of 2 recipes, 1 from Clone Brews Saison DuPoint and 1 from James Morton's book where he mentions using the champagne yeast to finish.

I've racked it off the rhubarb and it's conditioning in secondary at the moment, sitting at between 1.000 and 1.002sg from 10.62og. I suspect it will turn my face inside out with tartness but I'll post the results once it's bottled and carbonated if anyone's interested.

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[HTH1975]

I’m surprised nobody has tried splitting the batch in half and using two separate yeasts in separate FVs. I’ve done it and had great results. I feel that this offers better control over the finished beer. You can blend part of the brew, and also bottle each of the beers from the two yeasts. Best to use yeasts that will offer varying results.

[john luc]

pitched Windsor and after 48 hours pitched Nottingham to help get the gravity lower after the Windsor had done the early work. Was ok but not interred in doing it again

[vacant]

Some dual character yeasts in this list from Brewlab.

pdf

[Sadfield]

https://www.whitelabs.com/beer/using-mu ... st-strains

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[super_simian]

Yup. 66/33 split of ESB to Notto is my current go to. Fruity esters with strong attenuation, plus rapid fermentation at 19C and great flocculation - perfect. There's a lot of online chatter about NEIPA using a 3 way split of S04/T58 and WB06 (plus CBC1 for bottling) which is pretty interesting reading, but not the kind of beer I make generally.

[FermentedCulture2]

If you google "A Guide To Blending Yeast Strains" you will get a link from white labs lead technician. It doesn't cover everything but will give you a basic gist of things.

[Robwalkeragain]

I have tried Nottingham and Windsor thinking it would be a good combination in theory, in practice.. I had a murky brew that wouldn't clear until finings were added, never bother again!

Yeah Windsor is very low flocculating so that doesn't surprise me at all! Tastes great though..