Still reading through How to Brew. There are plenty of different yeasts. John Palmer suggests using 2 packets of yeast to ferment with to endure there's plenty of yeast. I haven't come across any mention of using 2 different yeasts though. If one yeast gives so and so characteristics, and the other gives such and such, do you end up with such and so, or does one yeast outdo the other, or do problems ensue?