This weekend I brewed up an 11 gallon batch; it is a Belgian Wit recipe but was split into two fermenters and is fermenting with 2 different yeast strains. The first is WLP400, a classic Belgian Witbier strain and the second is a custom blend of WLP670 and a harvested Jolly Pumpkin strain with sour notes from both yeasts (courtesy of Barry's Homebrew). I really like splitting batches into 2 fermenters with different strains. It really highlights the yeast when you showcase the beers side by side. I'll keg/serve these together to get a really nice comparison and to show off how different yeasts/temperatures impact the final beer.