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Depends on what you call win, if it was something like WLP300 verse US-05 then WLP300 on esters and phenols produced, but attenuation my money would probably on US-05

"grainne":2sr6t18i wrote: Lads - on this topic (kind of) I was musing over the weekend as to what the possible result would be if one added two different types of yeast to a brew - let's say a wheat beer yeast, and an ale yeast. Would one yeast flavour "win" out over the other completely? Or are there yeasts that might complement each other if one were to combine them in a batch? Perhaps I just have too much time on my hands?

Enquiring minds want to know.... <!-- s:?: --><img src="{SMILIES_PATH}/icon_question.gif" alt=":" title="Question" /><!-- s:?: -->[/quote:2sr6t18i]

you could use one yeast for flavour, and then rack on to a more attenuating yeast half way through fermentation for finishing. Or, you could do as Duvel reputedly do and split the batch, ferment with different yeasts and then recombine. I think if you tossed them in together it could happen that one wins out, (this is called the 'killer' strain I think) but I guess it would depend on the yeast.

i get it (or maybe the beer gets it), so we have the power to create killer wars between different yeasts, might just leave that extra sachet out, last thing i want is a mix brewing in negativity and ending up with a brew tasting like gun powder sweat snot anger smelly socks (they do wear shoes don't they) and hatred, well we donno what those little guys get up to in their spare time <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->. How many universes do we create and destroy while going about our daily business, that might be a topic for the snug <!-- s:) --><img src="{SMILIES_PATH}/icon_smile.gif" alt="" title="Smile" /><!-- s:) -->