yeast discussion

I am brewing up a cream ale tonight and i am gonna use wyeast belgian wit yeast that i cultured from a blonde ale. not so sure how it will be but i will find out.

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?