# Mixing yeast **URL:** \ **Category:** Ingredients\ **Created:** [June 11, 2015, 4:51pm UTC](https://forum.homebrewersassociation.org/t/mixing-yeast/20275 "2015-06-11T16:51:45Z")\ **Posts on this page:** 12\ **Page:** 1
**Author:** ![Rimrock66](https://avatars.discourse-cdn.com/v4/letter/r/cdc98d/32.png) [@Rimrock66](https://forum.homebrewersassociation.org/u/Rimrock66)\ **Post date:** [June 11, 2015, 4:51pm UTC](https://forum.homebrewersassociation.org/t/mixing-yeast/20275/1 "2015-06-11T16:51:45Z")
I was wondering if anyone has used two different yeast brands in the same batch? I am making a 10 gal batch of Imperial IPA and have a White Labs Cal Ale V and Wyeast 1272 American Ale II. Going to make a starter. ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [June 11, 2015, 5:05pm UTC](https://forum.homebrewersassociation.org/t/mixing-yeast/20275/2 "2015-06-11T17:05:00Z")
I’ve done it lots of times, with good results. I actually have a saison ready now that used 2 strains. IMO those 2 strains would blend together nicely. ---
**Author:** ![Rimrock66](https://avatars.discourse-cdn.com/v4/letter/r/cdc98d/32.png) [@Rimrock66](https://forum.homebrewersassociation.org/u/Rimrock66)\ **Post date:** [June 11, 2015, 5:08pm UTC](https://forum.homebrewersassociation.org/t/mixing-yeast/20275/3 "2015-06-11T17:08:14Z")
Thanks HoosierBrew! ---
**Author:** ![erockrph](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/erockrph/32/13330_2.png) [@erockrph](https://forum.homebrewersassociation.org/u/erockrph)\ **Post date:** [June 11, 2015, 5:13pm UTC](https://forum.homebrewersassociation.org/t/mixing-yeast/20275/4 "2015-06-11T17:13:54Z")
Those are allegedly the same strain (as is BRY-97), so I don’t see an issue using them together. ---
**Author:** ![brewinhard](https://avatars.discourse-cdn.com/v4/letter/b/85f322/32.png) [@brewinhard](https://forum.homebrewersassociation.org/u/brewinhard)\ **Post date:** [June 11, 2015, 6:23pm UTC](https://forum.homebrewersassociation.org/t/mixing-yeast/20275/5 "2015-06-11T18:23:15Z")
Yep.  Brewing a simple Patersbier tomorrow and will be using a blend of WY 3787 and 1214.  Yeast blends can really help your beer stand out in a crowd. ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [June 11, 2015, 6:29pm UTC](https://forum.homebrewersassociation.org/t/mixing-yeast/20275/6 "2015-06-11T18:29:04Z")
> [@brewinhard](#): > > Yep.  Brewing a simple Patersbier tomorrow and will be using a blend of WY 3787 and 1214.  Yeast blends can really help your beer stand out in a crowd. Yep ---
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [June 13, 2015, 8:08pm UTC](https://forum.homebrewersassociation.org/t/mixing-yeast/20275/7 "2015-06-13T20:08:06Z")
The downside to using a blend ia that you never really know whiich yeast will dominate.  As long as you’re Ok with that, no problem.  I prefer to split the bacth, ferment each woth a different yeast, then blend them back together. ---
**Author:** ![brewinhard](https://avatars.discourse-cdn.com/v4/letter/b/85f322/32.png) [@brewinhard](https://forum.homebrewersassociation.org/u/brewinhard)\ **Post date:** [June 13, 2015, 9:53pm UTC](https://forum.homebrewersassociation.org/t/mixing-yeast/20275/8 "2015-06-13T21:53:55Z")
> [@denny](#): > > The downside to using a blend ia that you never really know whiich yeast will dominate.  As long as you’re Ok with that, no problem.  I prefer to split the bacth, ferment each woth a different yeast, then blend them back together. Very true.  Sometimes that is half the fun finding out which one comes across more in the final profile.  I try to choose yeast blends that (as you stated) would pair well together and blend nicely even if one outcompetes the other. ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [June 13, 2015, 10:33pm UTC](https://forum.homebrewersassociation.org/t/mixing-yeast/20275/9 "2015-06-13T22:33:15Z")
> [@brewinhard](#): > > Very true.  Sometimes that is half the fun finding out which one comes across more in the final profile.  I try to choose yeast blends that (as you stated) would pair well together and blend nicely even if one outcompetes the other. I agree. Sometimes I blend for complexity and sometimes it’s to get the character of one yeast and the attenuative nature of another. Not all strains are meant to hang out together, though. ---
**Author:** ![rookie\_l\_a](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/rookie_l_a/32/19_2.png) [@rookie\_l\_a](https://forum.homebrewersassociation.org/u/rookie_l_a)\ **Post date:** [June 14, 2015, 3:54pm UTC](https://forum.homebrewersassociation.org/t/mixing-yeast/20275/10 "2015-06-14T15:54:41Z")
Why not just make a larger starter with one or the other? ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [June 14, 2015, 5:12pm UTC](https://forum.homebrewersassociation.org/t/mixing-yeast/20275/11 "2015-06-14T17:12:07Z")
> [@](#): > > Why not just make a larger starter with one or the other? That’s what I do when I blend yeast strains (which isn’t real often) -  I don’t mix them into one starter, I make two starters and vary the size of each depending on what I’m after. ---
**Author:** ![system](https://us1.discourse-cdn.com/brewersassociation/original/1X/f1a2211dcb353b921ed70873794a31db2031eccc.png) [@system](https://forum.homebrewersassociation.org/u/system)\ **Post date:** [June 17, 2015, 3:55pm UTC](https://forum.homebrewersassociation.org/t/mixing-yeast/20275/12 "2015-06-17T15:55:34Z")
Almost every brewing strain in existence today was at one point part of a mixed culture.  When experimenting with mixed culture, a good strategy is to mix flocculent strains with non-flocculent strains.  A good place to start liquid yeast-wise is Wyeast 1968/WLP002 and Wy1007/WLP036.    This combo gives a brewer a mixed culture that produces good flavor, attenuates well, and top crops.  While I do not care for Nottingham or Windsor when used as single-strain cultures, they go together like peanut butter and jelly.