What is the effect of having two strains of yeast in a brew?
Twice now I have tried to make a starter from washed or bottle harvested yeast of Northwest Ale. Twice now after 12 hours starter showed no life, so needing a starter I would re-pitch starter with Irish Ale yeast harvested from bottle. I know I need to be more throrough with my yeast starters and probably more patient. What effect do the two strains have on my brews?
(First beer came out pretty tasty, just curious of the science of it.)
Twice now I have tried to make a starter from washed or bottle harvested yeast of Northwest Ale. Twice now after 12 hours starter showed no life, so needing a starter I would re-pitch starter with Irish Ale yeast harvested from bottle. I know I need to be more throrough with my yeast starters and probably more patient. What effect do the two strains have on my brews?
(First beer came out pretty tasty, just curious of the science of it.)
