Yeast Step-up Method of Fermentation

I understand your point, but I think most of the time in this forum it seems like it is practiced only when a stuck fermentation occurs or for high abv beers as a method to finish the process, assuming the yeast from the original pitch were an inadequate pitch or unhealthy or are killed by the high alcohol level. I don't think the step-up method is used on a routine basis.

 

Why exactly are you doing this? Is it for a certain flavor? Just to see if you can? Back in the old days there not only a lot of different strains of yeast, but species, subspecies, and genus of yeast, as well as a butt-ton of various bacteria as well.

 

I’ve brewed with multiple strains a few times. The effects were subtly noticeable. The yeast companies make blends, too, so there must be something that can be gained. The trick is identifying what you want and trying to figure what combo of strains will get you there. You might pick one strain for its work ethic (attenuation, floculstion) and another for flavor. You’ll get something intermediate.

 

@Push_the_limits
Do you have a specific recipe or example of 3 yeasts that work well together?

 

This thread reminds me of one of my favorite beers of yesteryear, Whitbread, which was fermented with a dual yeast strain. I had a kind of love-hate relationship with it. It was weird, and I loved that, but at the same time it wasn't as drinkable as some of my other favorites - but I was always drawn back to it. How they did it I don't know. Did they pitch both yeasts at once? Were they already blended together and working at the same time? If so, why did one not win out over the other? Or had it, basically, and the second strain was just a minor note? I have no idea but that's always been in my head since day one and I'm continually thinking of combining yeasts except that I'm not a home brewer and I can't just do what I want. Maybe though I should give that a try and see what happens. You've inspired me.

 

Your enthusiasm is duly noted.
It sort of sounds like you basically just want to make your own house strain.
As a homebrewer. Go wild and get all the dry yeast strains you can tolerate keeping track of, and see what happens when you get a scale and make up your own mixed thing to pitch into whatever you are brewing. This is why you're a homebrewer. The only rules you have are the ones you choose to follow.
Just be German and take diligent notes of everything you do, so it can be repeated.

 

This would work FAR better if you copitched all three strains.

 

I’ve definitely read somewhere that Allagash either makes or used to make a beer where one yeast would finish fermenting, they would then add a decent amount of sugar and another yeast, when that would finish they would add even more sugar and another yeast. Raising the gravity and adding additional complexity to the beer. Can’t remeber what book it was in, I’ll see if I can find it.

 

OK, I think I get what you're saying. I've done stuff like this before as well, just not necessarily waiting for a yeast to finish before adding in a new strain.

For instance, in brewing a biere de garde, I want a very dry, malty beer, with limited esters and phenols, but a somewhat "rustic" flavor. I'll start off with a big starter of White Labs French Ale, which gives great malty flavor, but is a moderate attenuator. Once it starts fermenting, I'll add a packet of Belle Saison or whatever. That'll dry it out, but since its playing catch-up to the French Ale yeast, it won't generate nearly the flavor that it would if I had pitched in initially. I also try to keep temps in the 66-68F range to limit its contribution. Once it's finished fermenting, I'll bottle with Brett C to get a bit more earthiness, but since there really isn't too much eat for it, again, its limited.

I think if you're looking for a bigger flavor contribution, co-pitching or pitching just as the main yeast is gearing up will give you better results.

 

Yeah it’s their Quad that uses 4 different sugars and 4 different yeasts. One sugar, one yeast that ferments out then add a different sugar and a new yeast which ferments out, etc etc