I am brewing up a brown ale and have thought about using a combination of Windsor Ale and Nottingham Ale. I want the flavor on Windsor and the low gravity of Notty. Has anyone else done this?
I was actually thinking of doing that for a english barleywine i brewed a week ago. Ended up going with just 2 packs of windsor though. To be completly honest I don't know how much of the windsor flavor you will get, to me its a very "mild' english yeast.