I made 20 gallons, and split it up into four carboys with four yeasts. I've got a blend of White Labs and Wyeast Octoberfests, plus Wyeast 2035 in my lagering fridge. They've been there for 15 days. I also used Wyeast 2000 (Budvar), and 2007 (Pilsen) for the other two. Today I took measurements and drank samples. Here are my notes:
6/20/12 = 2035 @ 1.020 - Very hoppy, with a "sharp" edge - close to Yuengling
6/20/12 = Octo @ 1.024 - Hops more controlled, sweeter/smoother
6/20/12 = 2000 @ 1.020 - Milder/smooth body, acidic/unpleasant aftertaste - ferm @ 70
6/20/12 = 2007 @ 1.018 - Same smooth front end, acidy/hoppy backend - ferm @ 70
Starting gravity was 1.057. The two warm fermented beers taste a lot more ale-like, meaning they have a much smoother body and mouth feel, but I also tasted a lot more unfermented stuff in the background. Given the fact that all four are basically in the same gravity range, I plan to rack them today into corny kegs, because I can fit four of those into my lagering fridge, then tomorrow I'll start the drop to lagering temperature. I'd be more inclined to leave one off and see what happens, but the back-end taste isn't pleasant, and I'm really hoping I can lager it back out.