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I found a recipe for a Belgean ale that calls for 1 packet of Belgean ale yeast (WLP 550) and a pack of champagne yeast for a 10 gallon batch. Should I make 2 seperate starters and pitch them together or can I put both packs into one starter?
I would make a starter for the Belgian and pitch em separate and have a Lt of head space or a good blow off, my experience with champagne yeast has been explosive.Sounds interesting.
I should have updated this sooner. After more careful reading of the recipe, it turns out that the champagne yeast is added to the secondary. Still sounds interesting. I'll be brewing it this week. I'll post the progress.