I recently made a rather watery Scottish 70, which I blended with a Wee Heavy for a really delicious result. I'd like to replicate it. They were both JZ recipes and the specialty malts are almost identical. The watery 70 was done with Cal Ale WLP001 and the Wee was done with Edinborough yeast. I could
1. Try to replicate the watery 70, make more Wee heavy, and blend them again; or
2. Make one batch with an amount of base malt that seems about right for the final beer, and pitch both Cal Ale and Edinborough; or
3. #2 above, but with Edinborough yeast only.

Assuming that I could successfully replicate the problem with the 70, #1 would likely give me the expected end result. But that's also a lot more time and work. What do you think about #s 2 or 3? I don't know what happens when you pitch 2 different yeasts together, or whether it would even be necessary in this case (other than to get the FG down where I want it- from maybe 1.065 or so to about 1.016- Edinborough is not a high-attenuation yeast).

If that is what you are going for, personally I would remake the two and blend.
It is hard to predict what will happen when you mix 2 yeast.
By that I mean it will most likely be different every time.
There are many factors that would determine which/how much ester profile you would get from each.
Each yeast is different, some are stronger some are weaker.
Some take off quickly others more slowly.
How many active cells of each are contributed to the ferement.

With blending you get to control the end flavor of the beer. 25% of one 75% of the other or 50/50 and so forth.

My 2 cents. However, with that said and my tendancies towards laziness, most likely I would make a hybrid and pick one of the two strains.

that's where I'm leaning- use the Edinborough since it will give the flavor I want.

I would try doing the hybrid using the edinborough as the primary yeast and if it needs to go lower pitch the oo1 to finish it.

I say only one way to find out....