There is an article in the May/June Zymurgy on yeast blending. I have been blending Belgian strains for years with really good results. Just wondering if anybody else has a favorite combo/temp combo. I'm brewing a Belgian Blonde this weekend (~1.068) and I'm leaning toward a WY3787/3522 combo started around 67F , allowed to free rise after 2-3 days. Any thoughts? Just looking for a new flavor profile.