Can You Use 2 Yeasts In One Brew?

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Small fridge, powerful thirst
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forgive this if its an ignorant brain fart, but is it possible to use 2 yeasts at once, to try and control flavours and elements of the fermentation, and add complexity to the beer?

Would the yeasts compete with each other? or assuming enough food (ie. a nice rich wort), would they both concentrate on eating up the nice sugars until they're gone, then battle for survival?

I'm not talking about pitching a 2nd yeast late in the brew, ie. stuck ferments.

Any opinions would be appreciated,


Well-Known Member
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Hi BF,

The technique you suggest is followed [I believe] by some of the famous Belgian breweries.

It would take careful notes and very accurate controls to repeat the experiment time after time. Some yeast will try to dominate the fermenter [no idea which] but you could try a fairly neutral yeast to start with and at about 3 days pitch a second more fruity variety.

Some people use this method and they claim success.

As a one off experiment could be worth a try.


Barry cranston

Active Member
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Good Day
A friend of mind, John, is always using 2 or more way different yeasts in a brew eg lager and wheat yeasts. He makes some very interesting beers which are always most drinkable and enjoyable. He doesn't brew to style but aims to get certain flavours etc. He brews then decides if it is like a certain style. He has won many prizes in an array of competitions.
So if you want to use more than one yeast then do so. Note that usually one yeast will dominate depending on yeasts used, pitching rates, temp etc.
All the best, Barry.


The Bass brewery uses a 2 strain yeast. Wyeast offers the 1275 Thames Valley yeast all year round but also offers another yeast (no notes here at home and too lazy to look at WY site) as a seasonal (now in stock at the Monk) that makes up the two yeasts used by the former Brakspear at Henley brewery, so there you have a couple of yeasts to experiment with.

The CAMRA books have recipes for some Brakspear and Bass beers, experiment away.

Apart from that, one of the WY wheat yeasts is a blend.

Now I guess you are talking about adding both yeasts at pitching. you can also use two yeasts for big beers, e.g. pitch a liquid yeast at start and then pitch some champagne or Nottingham yeast on racking, and a lager yeast at bottling

Jovial Monk

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