Attempting currently a "dual" yeast run. Starting with Corn, Wheat, and make-up sugar run. Gravity starting at 1.08, pH 5.5, Temp 72F to start. temps up to 77 F now on Day #3. Want to add additional "fruit" and "clove" type spices, as this run is going into a ex bourbon and then ex maple aging barrel. Idea was to add a "Fruiter" beer yeast, and then some daddy yeast to allow the beer to give it's flavor, but figuring the daddy yeast is needed to complete the higher level of Alcohol at the end. I bask down the daddy year to about 50%, (2 TBSP to 14 gal mash, and added a 5-gal beer package.
Below is the one I picked from local brewer supply store that carries white labs.
Does this make some sense at least to others with much more experience.
