shacked
I like beer
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I've just kegged up my first go at blending a couple of yeasts that I like. The blend was about 50% Trappist (1st gen), 25% Abbey (2nd gen) and 25% belle saison (2nd gen).
I pitched a 1L starter into a 25 IBU pale ale of 60% vienna, 20% pale, 10% wheat, 4% aromatic, 4% toffee and 2% acid.
It took less than 3 days to go from 1.042 to 1.006 at 22C which is about 85% attenuation from a beer mashed at 65C.
The flavor is a nice balance between the yeasts. Very peppery, some clove with that super dry saison type finish.
I've repitched into an IPA of OG 1.055 (fermenting at 18C) and harvested two pitches of it off from the original starter. 1 pitch is going to the IBUs and 1 to a brewer in Sydney.
Has anyone else had a crack at blending Belgians? Any good results?
I pitched a 1L starter into a 25 IBU pale ale of 60% vienna, 20% pale, 10% wheat, 4% aromatic, 4% toffee and 2% acid.
It took less than 3 days to go from 1.042 to 1.006 at 22C which is about 85% attenuation from a beer mashed at 65C.
The flavor is a nice balance between the yeasts. Very peppery, some clove with that super dry saison type finish.
I've repitched into an IPA of OG 1.055 (fermenting at 18C) and harvested two pitches of it off from the original starter. 1 pitch is going to the IBUs and 1 to a brewer in Sydney.
Has anyone else had a crack at blending Belgians? Any good results?
