I am experimenting this week
I started with my normal imperial stout recipe, only I made it with almost twice as much water. I added 2 cups of malto dextrin for a thicker mouth feel, and 2 cups of honey. I split it into 2 carbouys, and am using the wyeast dry english yeast for 1/2 and the wyeast belgian strong ale yeast for half. I'm trying for a slightly lower calorie beer, and figured I'd experiment on how yeasts affect the flavor at the same time.