There is an article in the May/June Zymurgy on yeast blending. I have been blending Belgian strains for years with really good results. Just wondering if anybody else has a favorite combo/temp combo. I’m brewing a Belgian Blonde this weekend (~1.068) and I’m leaning toward a WY3787/3522 combo started around 67F , allowed to free rise after 2-3 days. Any thoughts? Just looking for a new flavor profile.
Spoilers much? Jerk. :o
I tried out WLP575, which is a blend. I didn’t love it but I’m interested in doing some blending of my own in the future.
My favorite blend for a Saison is WLP550 and WY3711.
I’ve used that combo, and like it really well. I don’t blend yeast for anything but Belgian styles (or every time I make a Belgian for that matter), but I think the Belgian strains seem to blend together well.
My last saison was a blend of wyeast 3724 and 3711…love it.
I’ve blended WLP565, WLP566 and WLP568 for a Saison. A very fruity yet spicy blend. It worked out very well.