We were wondering about any benefits or negative reactions to blending two dry yeasts in hope to get the best of both worlds. S-04 for it's great flocculating properties and fast fermentation blended with US-05 for the low diacetyl trait. I'm not sure if the theory would work. Perhaps whichever yeast takes off the fastest dictates how the beer will finish. This is for a brewpub system that will be pitching fresh (dry) yeast often.
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blending yeasts - Fermentis S-04 with US-05
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