hist-brewing: RE:wild yeast & lager/ale yeast blend

[Angus]

<snip>

>It is perfectly OK to use a blend of yeast when you ferment.
>In fact, Wyeast actually sells a number of blends including
>1087 Ale blend, and 2178 Lager blend. 

Wouldn't this be a blend of a few lager yeasts and a few ale yeasts separate from each other ie pure lager or pure ale, not ale & lager mixed ?

If you wanted to 
>blend ale and lager yeast it wont hurt anything although one
>strain (the one best suited to your temp, gravity, etc.) might 
>likely win-out and out compete the other.

My guess is that the lager yeast will produce high levels of maleic acid which gives the beer a strong flavour of green apples.  How strong is hard to say, it depends on how active the yeasts are relative to each other.  I fermented a lager on my balcony in mid december and had to bring it in when the temp dropped to -9C and let it ferment the last sugar indoors.
Indoors fermentation began at 1.018 with a FG of 1.010.
If my memory serves me right OG for the batch was somewhere around 1.040-45.  The final product tasted somewhat like a blend of apple cider and lager beer.
It took some 200g/l of raspberries to mask the apple taste and even then it was noted through the raspberry taste.

Angus MacIomhair with his 0,18 SEK

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