3 Yeast Brew ......

[anthclarke]

I mentioned this in another thread (http://www.aussiehomebrewer.com/forum/inde...showtopic=58554) where after bottling a brew late last night I decided it would be a good idea to put down a new brew straight onto the yeast cake. Had plenty of yeasts laying around so in addition pitched 2 other types of yeasts to the wort.

In summary I now have the original yeast cake from the first brew (Brewferm dry lager yeast) ...... plus I pitched a Thomas Coopers dry yeast from a Sparkling Ale and also the orginal Muntons dry yeast from the Conkerwood Black Ale.

The new brew was a kits and bits (Toucan Coopers Dark Ale + 300gm LDME + 400g BE1) and I pitched at 22c and will try and brew it at around 16c. I thought this would give all the yeasts a chance to do some work through the temp ranges.

Any ideas how bad this will turn out?

Cheers

 

[kelbygreen]

be way over pitched infact just pitching on the yeast cake will prob be 4 times the amount you need in that batch (well prob 3 times as its a 2 can). I am not sure what/if over pitching does, I guess there would be a point where to much yeast will affect it. Will be interesting to see how it turns out and fermenting at 16c is prob a good idea it will prob get a bit hot when it kicks off if you dont have any way to cool it.

 

[DarkFaerytale]

it will probably be yeasty and pretty alcoholic tasting as overpitching tends to produce Fusel alcohols.

time will tell and if it comes out bad just put it down to a learning experiance. i bet it's still drinkable though

mixing yeast can be fun, i play around with it sometimes as well, as a matter of fact one of the beers i'm drinking at the moment was a mix of washed k-97 brewed for one day at 20C after which i lowered the temp and pitched a sachet of morgan's lager yeast. turned out pretty well! but i bet i'll never be able to recreate the taste again lol

 

[ekul]

Unless you've used the lager yeast before and its ok at 16C i'd be dropping it to 10-12C, maybe even lower with such a high pitch.