Too Much Yeast?

[Mercenary]

So what if I put two different strains of yeast into a wort? At too high a temp (around 105F). What might be the effect?

[danno]

two different yeast strains isn't a problem, although it's tough to predict what will happen from a flavor perspective.

the temp issue though is much more problematic. high fermenting temps will give all kinds of esters (OK in a Belgian, but that's about it), and really high temps like yours will give all kinds of harsh tasting, headache inducing fusel alcohols.

[corkybstewart]

105F won't kill your yeast, but if the beer ferments that hot it'll be pretty much undrinkable. If the nasty tasting esters don't turn you off, the higher alcohols produced will give you the mother of all hangovers. And 2.3 or more trains of yeast won't make any difference.
Now if you pitch 2 strains at normal brewing temps what happens depends on the types of yeast and their relative health/cell count and the pitching temp. For instance if you pitch an ale yeast and a lager at 50F, the lager will do the fermenting. If you pitch them at 65F there will be contributions from both yeasts.
What 2 yeasts are you talking about?

EDIT: If I hadn't been drinking my post would have beat Danno's, I swear.