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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

Ferment them separately and then assess.

Twisted Brick wrote: ↑Sat Feb 01, 2025 10:37 am 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.

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

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.

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.

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.