On a recent batch of German Altbier I pitched a fresh Wyeast XL 1007 smackpack that was properly swelled up. After 24 hours in the primary at
72º F the airlock was only bubbling once or twice per minute. So I prepared a batch of Danstar Nottingham dry yeast and pitched it into the wort. 2 hours later the fermentation was strong and after 5 days I transferred to the secondary. The OG was 1.48 and the final was 1.11. It is bottled now and condtioning. I've sample after the first week and the beer tastes better than previous batches using Wyeast alone. I would like to propagate the yeast from a bottle to see if I can "clone" this taste.
My question is: Will the yeast be a combination of both varieties or will it be predominately one or the other?
Thanks, Alan