I've just kegged up my first go at blending a couple of yeasts that I like. The blend was about 50% Trappist (1st gen), 25% Abbey (2nd gen) and 25% belle saison (2nd gen).
I pitched a 1L starter into a 25 IBU pale ale of 60% vienna, 20% pale, 10% wheat, 4% aromatic, 4% toffee and 2% acid...