Mixing yeast

[labrewski]

Could u mix a pack of safale us 05 with voss kveik both have a similar profile could u make 2 fast brews possibly

 

[Sadfield]

Massively different fermentation temperatures and growth rates would suggest it wouldn't be suitable. The voss would probably do all the work in both brews at kveik temperatures and make very little to no difference at a temperature us05 would be happy at.

 

[Hanglow]

Yeah I wouldn't mix those two, they are used very differently

Mixing dried yeast is a good way though of getting more out of them - some of them like ESB and Windsor don't ferment maltotriose, so if you like their flavour but want the beer to finish drier then you can pitch them with something like nottingham/bry 97/ uso5 etc

 

[An Ankoù]

There's no point. The Voss starts very quickly and produces a massive head, you could harvest 24 hours later and just toss it into your second brew. Apart from that, they say Voss gives a better flavour when it's underpitched.

 

[trueblue]

Don't use dried yeast myself but can remember at one of the festivals one brewer swore by mixing Nottingham and Windsor.

 

[Slid]

I once ended up adding US 05 to an ESB with a low attenuating English yeast and it worked quite well. This is probably about the same sort of idea as Nottingham and Windsor.

 

[johncrobinson]

In wine making it can get complicated by mixing yeast at the start of fermentation as SOME yeast are killers ec1118 being an example that will eliminate the competition.
I don't know about beer yeasts enough though to pontificate on what will work well together