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?