Co-pitching yeast in a rum wash

[Tammuz]

I tried searching for this, narrowed in down to co- pitching and nothing came up for 5 pages.

I was thinking about adding a lalvin 71b with my DistilaMax RM. This would add to a larger ester profile. Just not wanting to place an order and wait 6 weeks for something that might throw off off flavors when combined.
Thank you for your time

[Twisted Brick]

Ferment them separately and then assess.

[Tammuz]

Ferment them separately and then assess.

I could try that, but the different acid profiles made from the 2 different yeast working together I believe will create different esters, then if the 2 were blended after fermentation and/ or distillation.

[Steve Broady]

Try a relatively small batch to see what happens. If you have the ability to distill smaller batches, anyway.

[Saltbush Bill]

Twisted Brick gave the correct method, do them separately, assess, then blend.
Running two yeasts together, it's likely that the strongest will cannibalise the weaker of the two.

[Tammuz]

Isoamyl acids from the 71b yeast is produced more which reacts to enzymes produced/found in a muck pit. This adds a dark fruit, viscous, fuller body according to a study I read. In that study it also said co pitching led to some bad batches. As I said it's 6 week wait on orders. The 71 b I ordered yesterday, we'll see. Just old and impatient.

[Jimthebrewer]

Just bear in mind the i-AmAc decreases with time, and its maximum production range is 92hrs of fermentation and then continues to decrease until distillation.

There’s nothing wrong in principle with co-pitching, unless one is a strong killer and one is sensitive. Many brewery house strains are duel strain.