yeast

Ingredients
1

it’s ok to mix 2 kinds of yeast in fermenter ???

2

Yes. I do it all the time.

3

BYO… Or was it Zymurgy… Or both? had an article about using multiple strains a few years back. I don’t remember a lot but from what I think I remember, one strain may take over another but properties of both will be apparent. Just know what you want from the blend rather than just blending. Character, floc, etc.

4

+1 to what allenhuerta said. Some strains will either outcompete or even kill other strains. I’m not up to speed on what will or won’t. But, for themost part, there is no issue blending strains. In fact, before yeast was isolated, all beers fermentations happened with multiple strains.

5

I do this with my Tripel to get my desired FG.  3522 tends to peter out before I reach my target.  I then add BE-256 to the fermenter to finish it off.  It works well for me and I get the drier finish I want.

6

I’m considering Windsor/Nottingham for my next Porter.  For those that have used this combination, can I assume you pitch Windsor first, let it get its legs, then pitch Notty?  Is there a trick as to when to add Notty?  At first sign of activity?  High Krausen?  After Windsor poops out?  Rehydrate or straight from the pouch?  (This will be for 3 gallons into fermenter, if that matters.)

Thanks in advance.

7

For a 3 gallon batch I pitch a half pack of each together right from the beginning. I get the flavor contribution I’m expecting from Windsor and better attenuation and flocculation from the Notty. I’ve never tried pitching the Notty later in fermentation mainly because I haven’t seen any need to.

8

Some people pitch Windsor first, but I have pitched both at the start of fermentation.  The delay in pitching Nottingham depends on how much Windsor character you desire.