As seen in my American Brown Ale and Cascade Pale Ale recipes (still to come), I combined two yeast strains into the same wort. I had a couple reasons for doing this, primarily for my own curiosity. First, I have always been amazed at how well Safale-04 flocculates out. Getting clear beer is never an issue with S-04. I also love the English flavor profile that it brings to the table for those styles of beers. US-05 however, is a really clean flavor producer and is perfect for any American style ale. However, it is a really crappy flocculator. It takes some time for it to flocculate out completely. It’s not impossible and a little cold storage will help it along. So my primary reason to blend the two together was to see if the high flocculation of S-04 would also bind up the US-05 and pull both yeasts out at once. Only time will tell… I am expecting to get a slight diminished English character but not a completely clean American yeast character. But my main reason for the experiment was to test the flocculation cooperativity hypothesis.
My second reason for blending was that I only had one packet of either yeast type and they were both pushing their suggested expiration date. In normal circumstances, I would have pitched two packets of the same dried yeast. So I decided to use both as a good opportunity to try my flocculation experiment while still provided a high enough yeast cell count for the pitch.
Lastly, if by some weird luck I get a unique tasting combination with the two yeasts, I would maybe be on my way to developing a “house” strain of yeast. I plan to collect and store some of the blended cake for future use in a mason jars.
Read more to find further insights into my yeast blending experiment.