Mixing yeasts...?

I just tried mixing a WYEAST London Ale III, with a mix of WYEAST 1056/Safale 05. My starter went absolutely bonkers and the yeast is currently in my 4 gallon batch of Glacier Pale Ale. (fermenting nicely at 70 degrees)

I wonder which flavor will dominate?
Hopefully the beer gives off some crispness and fruit/sweetness.
Trying to get some characteristics of each. (who knows how it will be?)

Hopefully, at worst case scenario....good enough to drink.

Anyone else tried doing something different like this and had "good" results?

I havent mixed during fermentation. I did an Arrogant Bastard clone a few years back; 4 gallons with 1056, 1 with some belgian yeast, and mixed them right before bottling. Interesting outcome. I fully intend to brew a batch this year and do a double fermentation; start with US-05 or something, and after a week or 2 reintroduce sugar in the form of a simple syrup and add a different yeast, maybe a 1056 or belgian yeast. I'm curious how yours is going to turn out with all 3 of them going at the same time.

I recently brewed an oatmeal stout with a mixed starter of Burton Ale wlp023, Trappist Ale wlp500, and some dregs from Russian River and Jolly Pumpkin. Sitting in secondary, but so far so good - a nice complex fruitiness coming through. I think combining yeast strains is an under-explored technique. Would be fun to try some more of it.