Fri Jan 23, 2009 7:48 pm
thanks for the link...
has anyone had any luck using 2 strains of yeast in a english ale like this recipe suggests?
ive got wyeast esb 1968 and wyeast london ale in my fridge. Ive been thinking about mixing them, any thoughts or warnings about doing that. I like the londone ale cuz it attenuates well and there are flavors in the esb I like. Ive got all the ingredients for that recipe save the yeast and I feel experimental. Any cautions or advice about combining strains. Its not like crossing the streams is it?
On Deck: Bier de Garde, Northern German Pils
In Fermenters: Homegrown Pale Ale
in keg: Octoberweizen, Dusseldorf Alt