Well, lager yeast strains ferment in the low 50s typically, which would put your Belgian strain to sleep. If you ferment at the Belgian ale yeast temps, you'd get some nasty flavors from the lager yeast at a higher temperature. I'm not sure if you could ferment it partially with the Belgian strain, then lower the temperature and pitch the lager yeast, though.
What are you trying to achieve by mixing them?
Ferment in 2 separate containers at 2 separate temperatures then mix the end results together.
i have some yeast from the newest troeg's scratch series
...which was AWESOME.
How did you score that?
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