I am currently using Lalvin EC-1118. My last yeast purchase was Red Star Cuvee. The Red Star seems to be a lot more vigorous than the Lalvin, just the nature of the yeast I suppose. I also have some Red Star Platinum baking yeast, which I use for small experimental batches that I just wish to get an idea of what it will taste like. That yeast is also very vigorous.
My last batch was with Lalvin and it didn't seem to be making much of a protective cap on the bucket so I added another packet and ended up moving it into a carboy earlier than I wanted to. It ended up fine in the long run, it just made me nervous.
I plan on starting another batch soon and I was thinking of adding both the Lalvin and the Red Star. My thinking is that the vigorous Red Star will help form a protective cap on the bucket but start dying out as the ABV level increases, then the Lalvin will take over and finish the job. Does that sound like a good idea?
My last batch was with Lalvin and it didn't seem to be making much of a protective cap on the bucket so I added another packet and ended up moving it into a carboy earlier than I wanted to. It ended up fine in the long run, it just made me nervous.
I plan on starting another batch soon and I was thinking of adding both the Lalvin and the Red Star. My thinking is that the vigorous Red Star will help form a protective cap on the bucket but start dying out as the ABV level increases, then the Lalvin will take over and finish the job. Does that sound like a good idea?