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Using Two Yeast Strands...?

Josh_Saratin

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Tucson, Arizona
Hello All!
I'll make this very quick! I am using imperial citrus yeast in a 15 gallon batch. I have the wort at 70 exactly using a temp controlled fridge. I have 3 cans of citrus, but two of them were past 3 months of the expiration date and the stores policy is to not sell those but they did. I saw this took pictures and went to the store and got a fresh citrus but they didn't have another... so the we decided on the Barbarian strain. 2 Citrus + 1 Barbarian.

Yeast profiles as stated below:

Citrus Liquid 200 Billion Cells
Temp: 67 - 80
Att: 74 -78

Barbarian Liquid 200 Billion Cells
Temp: 62 - 70
Att: 73 - 74


My question: What temperature schedule would you suggest fermenting this at, and or do you have any knowledge about doing stuff like this??

Thanks so much,
-Joshua
 
Josh_Saratin said:
Hello All!
I'll make this very quick! I am using imperial citrus yeast in a 15 gallon batch. I have the wort at 70 exactly using a temp controlled fridge. I have 3 cans of citrus, but two of them were past 3 months of the expiration date and the stores policy is to not sell those but they did. I saw this took pictures and went to the store and got a fresh citrus but they didn't have another... so the we decided on the Barbarian strain. 2 Citrus + 1 Barbarian.

Yeast profiles as stated below:

Citrus Liquid 200 Billion Cells
Temp: 67 - 80
Att: 74 -78

Barbarian Liquid 200 Billion Cells
Temp: 62 - 70
Att: 73 - 74


My question: What temperature schedule would you suggest fermenting this at, and or do you have any knowledge about doing stuff like this??

Thanks so much,
-Joshua

I have used citrus and have friends at imperial yeast, I was told the warmer citrus gets the more citrus flavors you get. Being that barbarian will not ferment that warmly without esters getting a bit off. I would suggest using citrus at the cooler temps. It won't effect if just might be a bit less flavorful.
 
You could split it into 2 batches. 1 Ten gallon batch with the citrus and 1 five gallon batch with the barbarian. Ferment each one at the temp you want and then blend them together when complete.
 
What I ended up doing was adding all three packages in as normal and fermented at a average temperature between the two yeast strain temp ranges. Primary at 69, then slowly moved to 72 for secondary. Results were amazing with my citra pale ale recipe I created. Just an update
 
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