I am starting to research blending wine yeast and ale yeast for an upcomming beer. Does anyone have any experience with this? I am thinking of doing dark strong ale or something belgian based and fermenting half with wine yeast and then blending before kegging.
If anyone has experience or can point me to topics already open about this, I would appreciate it. Thanks
Having tried wine yeast on a couple batches years back, I can tell you that I wasn’t happy with the results. Maybe you have a different goal in mind than I did. What is it you’re trying to accomplish?
Well it is something I have thought about and after listening to the Shea Comfort episone on the Brewing Network my interest has become even more elevated. I am looking to do a dubbel and use the wine yeast to bring in some wine qualities. I like big red wines and love the spicy fruit aroma/taste that some produce. Maybe wine yeast are not needed but it is also a bit of experimentation.
I guess I am just looking to see if anyone has had some experience with this to get some tips but maybe it’ll be up to me to gain the knowledge.
Any updates on your project Captain?