Hello everyone, I am wondering if there is any benefit from blending two yeast strains together. A little background, I am making a Kentucky Common as well as just experimenting with yeast. I’m following a recipe with everything except the yeast, which calls for US-05. I was curious if I could split my batch and pitch two types of yeast and then blend them after a few days and let the lager go as it takes longer. I was going to do Imperial Kveiking and Imperial Global lager yeast. The fermentation temperature ranges do not overlap so I don’t think I could pitch them together. If this marriage of yeast wouldn’t work I’ll just try the lager since I’ve never done one. Please any tips are welcome as well. Sorry for the longish post.