Interesting. How did the combo perform compared to Belle on its own? Notty is cleaner and less attenuative than Belle, so I have a hard time picturing what it would add.
I pitched 3g Belle 18 hours after 4g Notty in an 8 litre batch (I split 40 litres 5 ways). There was a krausen already formed. It only got down to about 1008. Surprisingly. I think the Notty head start allowed it to have a sizeable influence. There’s a distinct tart citrus to the beer, which the hops must have contributed towards, but it’s not super dry, the mouthfeel is not so Belle like. Lallemand has done some stuff recommending dual yeast pitches, and this is one of them. I intend to try different timings and proportions, cos I like the combination and am interested in how it can be varied. I’m going to try Belle with T-58 too. And Verdant.
I am interested in the Lallemand recommendations regarding multiple yeast pitches but couldn’t find it on their website. Is this information available?
Hi Roger. I emailed Lallemand and I was sent a set of presentation slides about co-fermentation. That presentation is covered in this video…
Thanks clibit. Very interesting. Its funny that I subscribe to his channel but missed those two.
After thinking more about this, the downside is harvesting yeast for subsequent batches seems problematic for the average homebrewer. Any harvested slurry will be a mix with no chance of pitching separately. Thinking on my keyboard, one would have to maintain a slurry of each separately, or use new yeast each batch. If this is true, the results will have to be impressive for me to use this technique routinely. YMMV.
I’ll be interested in reading anyone’s experiences with this method.
Before you make that conclusion I’d suggest that you try it first. I use the Windsor + Notty combo all the time. I always see the recommendation to pitch the Windsor first to allow for more ester formation, but I just pitch them together from the start, and I get the character I’m looking for. I’m not convinced that the timing or exact ratio of cells from one strain vs the other is critically important in these copitches. That said, I don’t do a lot of repitching, so I can’t confirm that for subsequent batches.
Interesting when if you could do that with dry yeast mix on together and see how they work together
Before you make that conclusion I’d suggest that you try it first. I use the Windsor + Notty combo all the time. I always see the recommendation to pitch the Windsor first to allow for more ester formation, but I just pitch them together from the start, and I get the character I’m looking for. I’m not convinced that the timing or exact ratio of cells from one strain vs the other is critically important in these copitches. That said, I don’t do a lot of repitching, so I can’t confirm that for subsequent batches.
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Eric, that’s good advice. I need to do some tests before reaching conclusions.