Another one for the experts...
I'm starting to think about a recipe for a Belgian strong golden ale, and have read that it might be a good idea to use a combination of yeast strains to build up complexity.
Is there anything to be careful with here? I'm not sure how multiple yeasts would affect each other, and when to add etc.
Anyone got any experience?
I'm thinking to use a pack of Wyeast and then adding some cultured from a bottle of Achel/Westmalle.
I'm starting to think about a recipe for a Belgian strong golden ale, and have read that it might be a good idea to use a combination of yeast strains to build up complexity.
Is there anything to be careful with here? I'm not sure how multiple yeasts would affect each other, and when to add etc.
Anyone got any experience?
I'm thinking to use a pack of Wyeast and then adding some cultured from a bottle of Achel/Westmalle.