two yeasts

Discussions about mead making.
Josh Lindsey
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two yeasts

Postby Josh Lindsey » Sun Sep 16, 2012 4:43 pm

Yeast for me has always been the mysterious side of brewing and mead making.
So here's my ?:
My wyeast 3787 never swelled. pitched anyway into 1.100 OG must, knowing that's pretty high even for a high gravity ale yeast. No starter - still gun shy from one failed attempt with no backup.
After 24 hrs and no activity I decided to pitch my backup - two rehydrated packs of Lalvin D47.
If it is viable, will the 3787 kick in when the gravity is more agreeable? Will these two yeasts work together?
Do yeasts ferment simultaneously?
Josh

"Always carry a flagon of whiskey in case of snakebite; and furthermore, always carry a small snake."
-W.C. Fields

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Mark Ranes
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Re: two yeasts

Postby Mark Ranes » Tue Sep 18, 2012 7:15 am

You'l probably get characteristics of both yeasts, assuming the 3787 wasn't dead at pitching. One will probably be dominant over the other, depending on which strain has more aggressive yeast flavor qualities.

I've often pitched two different yeasts into my beers when have aging vials...

Mark
Eat, drink, and be merry. For tomorrow we die. ~Dave Matthews~


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