I don't see any problem but I don't know how they will flocculate.
For an imperial stout I used Wyeast 1028 London Ale for the first part of primary, then added some molasse and Wyeast 1762 Belgian Abbey II. It created a nice complexity with a hint of alcohol warming, just perfect, one of the best beer I made!
Dogfishead also blend different yeasts (six) for their World Wide Stout.
Originally Posted by blackwaterbrewer
F**k authority. F**k the homeowners. F**k the government.
Fruit Lambic, Flanders Red Ale, Scotch whisky-like aleBottled/Ready to drink:
Strong scotch ale, English-style barleywine, Baltic Porter, 'Tsar Bomba' RIS, Belgian Quad, Irish Red Ale, Saison, ESB, APA, Old Ale, 'Black Devil' Imp. Stout and moreNext: