Oops! Can I mix 2 yeasts

[farmer brown]

Ok, done something very stupid! I pitched my wlp001 instead of 007 into a bitter I'm brewing. My question is, I really wanted the characteristic of wlp007 so can I just throw my 007 starter in also?

I feel very stupid.. Not a good start to the day!

 

[calumscott]

You can but you'll never know which will be the dominant strain. You might end up with zero effect from from the 007...

...I did a WLP028 brew and it stopped way short so pitched US-05 to get the FG down a bit. Not a problem as I'd already done most of it with the 28 so got it's flavours in the beer...

 

[farmer brown]

Ok, thanks for that. So I guess it's all about which is dominant? Maybe I should cut my loses and keep the 007 for my next brew..

 

[calumscott]

I think in this case that's what I'd do.

Having a quick read at the properties of them I think you'll still end up with a lovely beer. Maybe just a bit cleaner and more edgy than you'd planned.

This could be one of those "I wish I'd have done that to start with" brews. :lol: :thumb:

 

[alawlor66430]

I think in this case that's what I'd do.

Having a quick read at the properties of them I think you'll still end up with a lovely beer. Maybe just a bit cleaner and more edgy than you'd planned.

This could be one of those "I wish I'd have done that to start with" brews. :lol: :thumb:

Yeah it might turn out great and one you'll repeat again and again

 

[farmer brown]

I'm now tempted to decant a little into a 1 gallon demi and pitch a little 007 to see how it goes? A little experiment maybe? :thumb:

 

[adomant]

Usually the first microbe colony into the wort is the dominant one, so the first yeast pitched will thrive and take up all the nourishment, the second yeast won't get a look in.

Sometimes folk pitch a low attenuating flavour yeast first and a dry higher attenuating one later to clean up fermentation

 

[Stihler]

One should also consider the flocculation character of the respective yeast varieties.

It is best to combine yeast having similar flocculation characteristics.

Combining a highly flocculant yeast with a low flocculant variety could result in the latter variety being prematurely pulled out of solution by the flocculation and settling of the highly flocculant yeast.

Just another factor to consider.

- Scott