Mixing 2 strains - yes one will be the dominant strain
What you are looking for is the sum of the parts
Look for characteristics of each strain that you want in the final beer
Why mix strains?
Brew something unique and different
But still to a BJCP style
Foghorn only uses liquid yeast
Blending / thinking about yeast is the start of Shawn's beer development process
The question you need to ask is - what do I want out of this yeast strain?
Look at all the yeast varieties that commercial beer is using, and if you know of the yeast strain, ask yourself what is it that I like about this beer?
Foghorn use a yeast bring to culture up yeast from smack packs - they use 6 to 12 in a 150L vessel, using around 85L of wort for the starter.
This is pitched at Low Krausen - they want to catch it after a small drop in ph, and only a loss of 1 or 2 points in gravity. Anymore that this is ok, but this they have found to be optimal for yeast health
Foghorn re-pitch and stop after 7 batches - they found the yeasts mutate too much after this and it affects their flavours
Cali IPA recipe:
100% pilsner malt
1 yeast strain
Used the Kolsh yeast
Know your pitching rates
Understand cell count
Understand how yeast strains can work together
How much Oxygen are you adding?
20mins at 3L/min for a 1800L
A little more for higher gravity beers - say 3.5L/min
Wort Aeration at home using a small aquarium pump is more than sufficient
Too much oxygen will stress the yeast, same as too little
If using multi-strain, all yeast is pitched at the start of the batch, not in series
For large Belgium beers, adding simple white / brown sugar that has been disolved in hot water 24hrs after pitching providing yeast has already kicked into gear.
(From Nigel) - Brewers challenge: Mix 2x packets of different yeast. Maybe come up with a 'standard' recipe?