Confused by dry yeast choices again

[Jocky]

When you used Windsor and Nottingham, did you pitch them at the same time or stagger them?

I’ve seen it suggested to pitch the Nottingham 24 hours after the Windsor, just to give Windsor some time to develop some flavour before Notty takes over.

[clarets7]

Good idea Eric, back to basics! I'll resurrect an old thread in the recipes section I've been looking at and put comments on there.

[clarets7]

When you used Windsor and Nottingham, did you pitch them at the same time or stagger them?

I’ve seen it suggested to pitch the Nottingham 24 hours after the Windsor, just to give Windsor some time to develop some flavour before Notty takes over.

In an ideal world I would have done that, but so far just pitched them at the same time. Windsor is supposed to be quicker off the mark than Nottingham so I was hoping that would help. Just drinking a beer now with that yeast combo that I made just over a week ago and it is spot on, but 4.5% and heavily hopped with Ernest hops. If I could get the same results with a 3.6% beer I'd be happy.

[WalesAles]

You've not been drinking too many of those hoppy beers you bottled, have you?

I know exactly what you mean Eric, I do have the odd bottle or two of hop juice now and again . But I don't think that is the problem, whenever I do get the chance to try a proper 'old style' cask conditioned beer it is always a revelation, you just can't beat it!

clarets,
You may have reached your `Lupulin Threshold Shift`!

WA

[MashBag]

I have a bucket full of Ernest. I might try some Notty.

@Jocky.
Is the benefit of the blend, soley for the Windsor to add flavour & Notty to finish well?

[Marshbrewer]

@mashbag - the Notty will, as you say, finish lower than the Windsor but it is also more flocculant, so it will "drag" the Windsor out of suspension giving a clearer beer.

I'm really getting into yeast blends, one for flavour and once for better attenuation and flocculation. I've had some great results.

[MashBag]

I have used blended yeast for many years in wine, many many litres of success. No reason why it shouldn't work in beer.

[Storm Brewing]

Clarets,

Apologies for beingh late to the table on this discussion but I am intrigued to learn that Greene King had different versions of IPA - Biggleswade / Bury st Edmunds. I must declare an interest here as I had a summer holiday in the Biggleswade brewhouse after A levels. Best days of my life. Brewery sadly gone nd replaced by a supermarket!

[Jocky]

I have a bucket full of Ernest. I might try some Notty.

@Jocky.
Is the benefit of the blend, soley for the Windsor to add flavour & Notty to finish well?

Yes. Windsor produces some lovely esters, but it tends to finish with a high gravity and is quite reluctant to flocculate.

Nottingham is quite aggressive and flocculent, meaning it'll ferment the maltotriose the Windsor won't and then help the beer drop bright.

There was a presentation on this from Lallemand to my home brew club last year - it's the first 10 minutes of this video.

https://www.youtube.com/watch?v=EHLmu0XMWZc

[MashBag]

Smashing thanks. Big lallemand fan. Blend there wine yeasts all the time.

Will watch the video.. Thanks.

[clarets7]

Smashing thanks. Big lallemand fan. Blend there wine yeasts all the time.

Will watch the video.. Thanks.

Can we have a precis of it when you've watched it please