In my research of the styles for the cream ale and steam beer that I would like to do I found an interesting suggestion on yeast. Both of these styles of beer are traditionally brewed with a california lager yeast at ale temperatures. I seen on a couple forum boards the suggestion of combining a 1056 american ale yeast with a california lager yeast.
I don't plan on doing this, at least not for my first batch, but thought it might be a good experiment to do with a split batch (half with lager yeast, and half with combination) after I get my recipes dialed in.
It's kind of an interesting thought, what do the other mashers think of this?
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