I used New England and Verdant together in a neipa. One of the best beers I´ve ever had
@DavidHeathHomebrew
2 жыл бұрын
Great. Yes cofermentation is an awesome way to go for many styles.
@TheArtistFormerlyKnownAsKnut
2 жыл бұрын
@@DavidHeathHomebrew Absolutely
@DavidHeathHomebrew
2 жыл бұрын
🍻🍻🍻
@Vypren
3 жыл бұрын
If only I knew how deep the rabbit hole truly went before getting fascinated by homebrewing
@DavidHeathHomebrew
3 жыл бұрын
Oh its very deep for sure!!
@Vypren
3 жыл бұрын
@@DavidHeathHomebrew Absolutely. Thanks for providing such great content btw. You’re doing a great job and I appreciate you! 👌🏻
@DavidHeathHomebrew
3 жыл бұрын
Thank you :)
@paulmcminn2802
3 жыл бұрын
Fascinating David. Every time I think I'm getting to the end of what can be done with beer brewing, you come up with a whole new area to explore. Thank you.
@DavidHeathHomebrew
3 жыл бұрын
My pleasure Paul. So many options :)
@pdubb9754
3 жыл бұрын
I've been told that a 3:1 blend of Fermentis T-58 and BE-134 comes close to recreating the profile of White Labs 585, a saison yeast I have enjoyed in the past but have difficulty obtaining now. I have not tried this yet but it is on my list of beers to brew in 2021. This topic of blending yeasts is quite intriguing and I appreciate your exploration of it is in this and recent posts.
@DavidHeathHomebrew
3 жыл бұрын
Thank you. Yes this is certainly an interesting topic and a great thing to experiment with.
@davidrogers6262
3 жыл бұрын
Wow! I had no idea how commercial Brewers tweeked their brews with co-fermentation. I will give it a try. Thanks and Cheers!
@DavidHeathHomebrew
3 жыл бұрын
Go for it :) It certainly gives some fantastic options.
@davidsales5855
3 жыл бұрын
Very interesting topic here David!!! Certainly it is something I am willing to try, discover, mix and match. once happy with my results i will certainly share through Facebook community
@DavidHeathHomebrew
3 жыл бұрын
Sure is :) Thanks David, It is a very nice area to share data and experiences on.
@AitaOMila
3 жыл бұрын
Hi David thanks for this second video as always interesting and well adviced. I did a co fermentation on a iPa using the M44 and saf04.... It was more driven by an accident and inventory management that I had to go this route....but result amazed me attenuation was on the 80’s finished beer is somewhat dry some residual sweetness.... hazy appearance ...very hope forward but the sweetness balances out the bitterness...and incredible aromas of peach green apple citric.... and a bit of Pinot Grigio smell coming from some hallertau blanc hop that was used..... really a yeast combination I would recommend exploring....cheers and once again thanks for the video and topic.
@DavidHeathHomebrew
3 жыл бұрын
Thank you, this is for sure a very interesting and useful way to go. The combination you mention sounds like something that produced surprising results, that you for sharing.
@NoelSufrin
2 жыл бұрын
Awesome stuff and already have a recipe in mind to try a Windsor & Nottingham co-pitch 🤞🏼
@DavidHeathHomebrew
2 жыл бұрын
Great to hear Noel 🍻🍻🍻
@NoelSufrin
2 жыл бұрын
@@DavidHeathHomebrew just curious, as you have eclectic music tastes like me, you like Sleaford Mods by any chance?
@DavidHeathHomebrew
2 жыл бұрын
Hmm, not one I have heard of. I will take a listen.
@lindafoxwood78
3 жыл бұрын
Thank you for the inspiring video. I have used many types of yeast over the years. My daughter gave me a packet on Kveik that fermented extremely fast. On day 3, I poured in my yeast, Munch Lager. This pairing made the beer taste fresher and had a clearer outcome than normal. I have been using the recovered yeast from this batch ever since.
@DavidHeathHomebrew
3 жыл бұрын
I am glad that you found it useful Linda. Yes blending yeast can certainly lead to some great improvements. Do keep in mind that multi strain yeast mixes will mutate over generations of reculturing. This leads to a different ratio and an influence from the beers you ferment with it. This is great for having something unique but not for consistency.
@jcinsaniac
3 жыл бұрын
Extremely beneficial information for those forging down the cofermentation route. I always have issues taking all the variables into account - like yeast temperature affinity and alcohol tolerance - I also wish for a comprehensive guide on how to coax the desired flavor/benefit from each yeast strain...Nottingham will eat a truck, given enough time and cleans up behind itself wonderfully...choosing what to drop in ahead of it - that's hard. Great stuff. Cheers!
@DavidHeathHomebrew
3 жыл бұрын
Thank you. I will be gradually covering more pairings.
@vikramjitsingh4538
3 жыл бұрын
thanks David, for sharing your knowledge about co fermentation........one can really paint vivid flavours and aromas on a blank canvas with combining different yeasts............cheers
@DavidHeathHomebrew
3 жыл бұрын
Thank you, yes you totally can. Its a great area to experiment with for sure.
@vikramjitsingh4538
3 жыл бұрын
@@DavidHeathHomebrew Thanks and cheers
@DavidHeathHomebrew
3 жыл бұрын
Anytime :)
@PortlyGentleman
3 жыл бұрын
Wow you are the man David thank you very very much !
@DavidHeathHomebrew
3 жыл бұрын
Many thanks Bradley :)
@kevinhughes2070
3 жыл бұрын
Hi David... the co-fermenting for attenuation is something that definitely interests me but I haven't done it just yet. I wondered if you had an opinion as to the merits of this over and above the addition of the Amylase enzyme in the mash for example. On the face of it, both methods should achieve the same result but the question is whether the enzyme has perhaps a less desirable flavour impact. Maybe you have tried this .... Cheers
@DavidHeathHomebrew
3 жыл бұрын
Thanks Kevin. I personally prefer routes that allow me to narrow down the end result as much as possible. In this case yeast wins hands down.
@remcobronk8631
3 жыл бұрын
Very interesting topic David. Thank you again for shearing the information. So helpful for me as a (starting) home brewer
@DavidHeathHomebrew
3 жыл бұрын
Great to hear Remco.
@TheChemicalOli
3 жыл бұрын
Hi David, thanks for another awesome video, many things to think about...
@DavidHeathHomebrew
3 жыл бұрын
Great to hear :) Thank you :)
@Danedogafternoon
3 жыл бұрын
Thanks for the video David also loving the Facebook group so helpful. I need to learn how to pitch 1 packet of yeast before blending but I see big benefits in the future.
@DavidHeathHomebrew
3 жыл бұрын
Thank you :) something to move onto :)
@morris1891
Жыл бұрын
Hi David, great video, high quality material as usual with your channel. When co-fermenting what is the recommendation on pitch rate? Do you split 50/50 or pitch 2x the yeast? Example if your are brewing a 22L IPA and pitching at 0.5g/L, and your are using BRY97 and Verdant IPA, do you: A) Pitch 5.5g BRY97 and 5.5g Verdant? or B) Pitch 11g BRY97 and 11g Verdant?
@DavidHeathHomebrew
Жыл бұрын
Thank you. In my experience it is far less trouble often to simply double up. The problem is the difference in start up between yeast and then potential sticking due to the pitch being too low.
@Theno1Joel
Жыл бұрын
Thanks for the information, I'm looking at using Verdant for flavour then Nottingham added for attenuation. Was wondering about pitch timing, I will go with your suggestion of around 48 hours. Noticed the graphic at 6 minutes shows CBC-1 to be paired with windsor or BRY-97. I believe CBC-1 is a killer strain so pretty sure that wouldn't work out?
@DavidHeathHomebrew
Жыл бұрын
Cheers. CBC1 is fine on that pairing as like the others it will not metabolize maltotriose
@StuartEvans
3 жыл бұрын
Thanks David, informative as always.
@DavidHeathHomebrew
3 жыл бұрын
Thank you Stuart :)
@smaster15
Жыл бұрын
Thank you for this content! I was just thinking about cofermenting w-34/70 with lutra kveik as it gets quite hot here in the summer but I still want to brew lagers. I know I can keep the temp in a manageable, reasonable range for the lager yeast for a day or two, so I was thinking why not throw in kveik to help it attenuate as fast as possible. I understand the kveik couldn't help it attenuate all the way to >80% like the w-34/70, but I am hoping that the reduced time in the middle of attenuation means less off flavours as I can't keep it in reasonable temperatures indefinitely. Have you done any lager+ale(kveik) brews, David?
@DavidHeathHomebrew
Жыл бұрын
For sure. Lutra is a great way to go for lagers on its own in actual fact in general. Whilst not suited to the higher temps of kveik, Novalager is very suitable for regular ambient temps too.
@jonmccombs1711
3 жыл бұрын
Another great job David! Very interesting
@DavidHeathHomebrew
3 жыл бұрын
Many thanks Jon :)
@mikaelottosson7366
3 жыл бұрын
Very intresting, above 20 year ago a blended a wityeast with a trappistyest for a 6% blond ale. The resultat was fantastic. However, I did not manage repoduced the resultat. Mikael
@DavidHeathHomebrew
3 жыл бұрын
Yes, this is certainly a great way to go :)
@mardanheddeokwa
3 жыл бұрын
Hi David, thanks for this video. For me it is a bit 'out of range' for now. First I have to learn and brew a little more with 'standard' yeast. So maybe in the future I can try this.
@DavidHeathHomebrew
3 жыл бұрын
Sure, this is a nice area to grow into.
@TeoOktoberfest
3 жыл бұрын
Great video. Cheers bro
@DavidHeathHomebrew
3 жыл бұрын
Thank you, glad you liked it :)
@danjohnson2280
Жыл бұрын
I’m thinking of trying a verdant and wit co ferm for my NEIPA recipe. I want to favor the verdant flavor but add in the mouthfeel and lite banana note in the background. I’m not sure I’d be happy doing a 50/50 blend so I thought 90/10 or 95/5 ratio could work
@DavidHeathHomebrew
Жыл бұрын
Hmm interesting. Please do let me know on the end result 🍻🍻🍻
@danjohnson2280
Жыл бұрын
@@DavidHeathHomebrew any thoughts on General ratios?
@DavidHeathHomebrew
Жыл бұрын
Not for this mix but I guess I would start at 50/50 within a small test batch.
@bretonleo8740
Жыл бұрын
I just pitched Windsor ale in a barley wine at 1087 original gravity, I already used Windsor in small beers but in this case I didn’t take the attenuation in consideration, Do you think that (as you suggests in the video) I can use S04 48h hours after Windsor to attenuate this beer ? Would you add it at 48h in fermentation in that case ? Thank you for the quality of your content ! Leo
@DavidHeathHomebrew
Жыл бұрын
Hi Breton, yes certainly. It is one of various options in fact.
@bretonleo8740
Жыл бұрын
@@DavidHeathHomebrew thanks !! I ended up using AY4 (a US05 like yeast to boost the attenuation cleanly)
@DavidHeathHomebrew
Жыл бұрын
Great, I hope that works well for you 🍻🍻🍻
@kenfowler1980
3 жыл бұрын
Another interesting video! As you know I tend to do UK beers and the Windsor Nottingham one looks like a mix I would like to try! I guess though reusing them in a second batch would have a different affect as the Nottingham would be pitched at the same time?
@DavidHeathHomebrew
3 жыл бұрын
Thanks Ken. Reculturing will lead to mutations but this will not be drastic in early generations with just two strains of yeast. Once it does move you still might find it continues to give you results you are happy with. Only time will tell really.
@kenfowler1980
3 жыл бұрын
@@DavidHeathHomebrew so true!
@gravlejs6
Жыл бұрын
Hey David, what are your thoughts on mixing verdant ipa and So4 together for a juicy IPA. I love the apricot vibes from verdant.. but i would like the attenuation to be a bit lover like the so4. But i think the verdant would probably still take the upper hand? or does it even make sense because they are kinda both english strains? Thanks in advance❤
@DavidHeathHomebrew
Жыл бұрын
Hi, this is not a combination that I have tried. I suspect that it would be interesting. S04s easters would be overun by Verdants but would likely still be there. Let me know if you try it what you think 🍻🍻🍻
@gravlejs6
Жыл бұрын
@@DavidHeathHomebrew will do so.🍻
@johngates3040
2 жыл бұрын
Do you have a video on hydrating yeast
@DavidHeathHomebrew
2 жыл бұрын
No, its not needed these days
@simonelarcher9370
3 жыл бұрын
I would like to taste London (or Windor) with Nottingham.. better London with a low % of Nottingham a the behinning or to start only with London and add after 1-2days the Nottingham yeast? thank you
@DavidHeathHomebrew
3 жыл бұрын
Start with London or Windsor for 4 days then add Nottingham. This will allow the full flavours and aromas to develop first.
@allanbrand
3 жыл бұрын
Very interesting and informative David! Question, for sequential inoculation, is it advised to make a starter of the 2nd yeast being pitched or is it fine to pitch it as is (dry) on top of the fermenting beer?
@DavidHeathHomebrew
3 жыл бұрын
Thanks Allan. I just pitch with dry yeast but keep it mind potential lag periods and you will be fine
@markbarber7839
3 жыл бұрын
Hey David, I've been using a reflectometer and was trouble shooting low attenuation. Seems I missed out on the fact the readings needs to be corrected for FG. This means~1.5%ABV on my last batch. Your thoughts on this would be great help for viewers. Cheers.
@DavidHeathHomebrew
3 жыл бұрын
I have made a video about measurements in brewing some years back. I strongly suggest using a refractometer just during the brew. Once you have fermentation then a hydrometer is the way forward. This can be a floating digital type of a manual version. I have compared floating digital hydrometers in a video also :) I hope this helps :)
@Mantux86
3 жыл бұрын
David, great content! Thanks again:) How do u think if I would use WL costal haze ale yeast + Kveik Voss? Would it be fine?
@DavidHeathHomebrew
3 жыл бұрын
Thank you. Yes beer yeast blends tend to work nicely. Anything Voss kveik I suggest adding at the start.
@djdownie3
3 жыл бұрын
For a quick lager would you suggest a dry lager yeast at lower temps (say 14c) then Nottingham 48 hours later to wrap up in under 2 weeks?
@DavidHeathHomebrew
3 жыл бұрын
This is not something that I have tested but I would personally suggest only mixing in lager yeast like 34/70, which is known to be happy at ale temps, combined with a high attenuating ale yeast. Then temp will be easy.
@tman9338
3 жыл бұрын
Using 2 packets for co-fermentation, (with high gravity 8% beers)it necessary to hydrate packets?? Would you still airate 1st pitch with O2 ???
@DavidHeathHomebrew
3 жыл бұрын
No, just pitch them directly into your wort.
@Joelification1
3 жыл бұрын
Hi David,I have lallemand kveik and nottingham and am brewing an Imperial stout...would I be better off pitching the nottingham first and then the kveik?
@DavidHeathHomebrew
3 жыл бұрын
Hi Jason, what are you looking for here from each of these yeast?
@Joelification1
3 жыл бұрын
@@DavidHeathHomebrew I suppose I really just want to try and achieve good attenuation and those are the yeasts I have on hand.
@DavidHeathHomebrew
3 жыл бұрын
So then you could do this just with Nottingham :)
@wimvanarkel7976
3 жыл бұрын
Is it possible to brew a tripel with opsaug and m31? And how much of each should i use. I have the liquid opsaug yeast.
@DavidHeathHomebrew
3 жыл бұрын
Hi Wim. I have not tried this combination but I suspect that it will work. Try 50-50.
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