I have a hairbrained scheme on making a house IPA and mixing a couple of yeasts. I have a couple of jars of Wyeast 1056 American Ale, and 1762 Belgian Abbey II in the fridge from past batches. I see that the attenuation is the same and the flocculation is quite similar, as well. The temp range for the 1056 is 60*-70* and the 1762 is 65*-75*. So I can definately meet in the middle. I like the profiles of each and I think that they would do well together. I have made IPA with both, seperately and they were both good.
Question is: Has anyone done this, maybe not with these particular 2, but anything similar?
I dont have any beers with the 1762 in at present, otherwise I would do a blend and do the old taste test.
I would pitch at 60* and then raise up to 67* or 68*.
Does this idea sound reasonable, or am I just setting myself up for a big fail?