Mixing yeasts

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Mixing yeasts

Postby M8Harry » Fri Oct 23, 2020 7:13 am

Hi all,

I found a rum recipe that sounds cool and I'm giving it a go (sans the EC1118), it calls for Bakers yeast and EC1118 yeast, after doing a bit of reading about yeast strains like EC1118 I have a question. Are there any higher ABV tolerant yeasts that wont attack other yeasts?

The rum isn't crazy ABV or anything but I believe that's the reason the original recipe calls for it. A few people pointed out to the guy that EC1118 will attack the other yeast so its kind of a waste of time putting both in there.

Is using multiple yeasts in a wash a bad idea?

:text-thankyoublue:
Last edited by M8Harry on Fri Oct 23, 2020 7:14 am, edited 1 time in total.
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Re: Mixing yeasts

Postby The Stig » Fri Oct 23, 2020 8:19 am

The secondary yeast may just be sacrificial, as in food for the other yeast.
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Re: Mixing yeasts

Postby Sam. » Fri Oct 23, 2020 9:07 am

There are some killer strains of yeast that will knock off others, dont believe EC1118 is tho?

I would have thought Bakers yeast was more dominant but the 1118 may be there to get a lower final gravity as that shit just keeps fermenting, also may be advantageous if working in a cooler climate as the 1118 will ferment very cool.
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Re: Mixing yeasts

Postby Tesla101 » Mon Oct 26, 2020 1:30 pm

I'd agree it's a bad idea and would just stick with 100% bakers yeast.

According to my research, bakers yeast is farmed on molasses so it's ideal for rum ferments. It also works well in warmer temps (30-35C) and has a large pH window. Pretty much the opposite to EC1118 which IIRC is farmed on grape skins, works well at lower temps and has a lower pH range.
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Re: Mixing yeasts

Postby M8Harry » Wed Oct 28, 2020 12:24 am

Sam. wrote:There are some killer strains of yeast that will knock off others, dont believe EC1118 is tho?

I would have thought Bakers yeast was more dominant but the 1118 may be there to get a lower final gravity as that shit just keeps fermenting, also may be advantageous if working in a cooler climate as the 1118 will ferment very cool.


a lot of websites list EC1118 as "Killer factor active."

I believe the use of EC1118 in the rum I'm doing may be to chase lower FG but if its killing off the bakers yeast then whats the point of adding it, even if for sacrificial nutrient there are better nutrients available that would do a better job.
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Re: Mixing yeasts

Postby Sam. » Wed Oct 28, 2020 6:33 am

Good to know, haven’t seen that before :handgestures-thumbupleft:

Yes there are better nutrients but may be a cost thing? Bakers yeast is cheap
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Re: Mixing yeasts

Postby tubbsy » Wed Oct 28, 2020 7:49 am

Does the recipe call for both yeasts added together or staggered? I can see value in starting with Bakers for a couple days, then pitching the EC1118 to get that lower FG.
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Re: Mixing yeasts

Postby M8Harry » Fri Oct 30, 2020 8:35 pm

tubbsy wrote:Does the recipe call for both yeasts added together or staggered? I can see value in starting with Bakers for a couple days, then pitching the EC1118 to get that lower FG.


Tubbsy, i believe both yeasts are pitched at the start.
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Re: Mixing yeasts

Postby Cheersbigears » Sat Nov 07, 2020 3:33 pm

Its a Rum so I presume you are adding molasses. Molasses in one of the best nutrients for the yeast. Not sure if yeast kill other yeast but they do
eat dead ones.
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