Old Yeast

jjbuck · Post by **jjbuck** » Sun Jun 26, 2011 10:00 am

I used a 3 month old packet of Wyeast Abbey II that may have been partially frozen in a two liter starter. The packet didn't swell much and the starter never really "took off". I also had a packet of Wyeast Belgian Strong in the same fridge, same age, same temp. I was contemplating mixing the two in a Belgian Blond I want to brew.
Anybody tried combining yeasts with success? Anything I need to be careful of? Should I make another starter for the BStrong? Any advice will be appreciated.

tony b · Post by **tony b** » Sun Jun 26, 2011 11:15 am

ONe of the few takeaways from the yeast lectures that I attended at NHC was one from Dr. Randy White (White Labs). He suggested combining yeast strains as a simple way to add complexity to beers. He didn't mention any downsides. I'd say go for it.

Experimentation is the fun of this hobby. I say this as I prepare to fire up my grill for my "bong water" smoked beer experiment.

Have fun!

TappedOut · Post by **TappedOut** » Mon Jun 27, 2011 8:15 am

I think for the commercial guys who want to repitch yeast, combining multiple strains makes it hard to keep consistent results - some strains grow better than others. If you're making strong Belgians, you probably don't want to do that anyway. Also, there's no way you're going to be able to replicate the beer if you really like it - w/ different viability of different yeasts. Those are the only downsides I see. Certainly no reason not to go for it.

I agree with Tony. Experiment, have fun, and bring the results to a meeting!

jjbuck · Post by **jjbuck** » Mon Jun 27, 2011 5:45 pm

Just pitched the combination of Abbey II and Belgian Strong. Both 3 months old and possibly lightly frozen. I hope this stuff takes off. I'm interested in the resultant flavor.