This week I take a look at the concept of mixed yeast fermentation – using more than one strain of yeast to brew your beer as well as some of the strengths and pitfalls.
Thanks to modern science, most of us use a single strain of yeast when we brew our beers. The vast majority of beer yeast sold commercially contains a single isolated strain of yeast cells, and yeast labs go to great lengths to ensure their yeast packs are pure.
Historically, however, things were not so simple. Before the invention of microbiology, which happened in the late 1800’s, there were no methods for isolating single yeast strains. While some breweries did self select strains by repitching yeast over and over again, the science and techniques were not well developed. So, in fact, it is very likely that mixed yeast strains along with some wild yeast strains were the norm for much of brewing history.
After 100 years+ of brewing with isolated single yeast strains, brewers are rediscovering the joys of using more than one yeast. To do so we generally pitch equal quantities of two different strains of yeast. Here are some of the strengths and weaknesses of doing so:
Strengths:
Weaknesses:
So is it worth the risk? I think so. I had Dr Chris White on my podcast to discuss mixed yeast and he said that in their experiments the problem of one yeast dominating another was very unlikely and in fact the vast majority of mixed yeast beers they have made came out great. He also said that they have not had any issues creating yeast starters with more than one strain.
So give mixed yeast fermenting a try – just pick two of your favorite strains out and use them in your next batch! I hope you enjoyed this week’s article from the BeerSmith Home Brewing Blog. Please subscribe for regular weekly delivery, and don’t hesitate to leave a comment or send this article to a friend.