Yeast Experts Needed!

I want to bottle harvest yeast from a bottle of Tripel Karmeliet but have some questions and concerns. I have learned that there are two yeasts used during brewing, and that the 2ndary ferm. is done at 32 F so I have considered the 2nd yeast added may possibly be a lager strain.

Is it possible for an ale be lagered after primary? To 8.4% abv?

If I harvest what is in the bottle will I most likely be isolating the last strain added? Or is there a good chance I would somehow isolate the first strain, or even grow both strains (im guessing that one would be dominate?)

If I propagate at 65 to 70 F is there a way to tell if the strain is an ale yeast or lager?

The bottom line is: I want to figure out whether I isolate the first or second strain, then be able to make an educated substitution for the remaining strain in order to create a clone recipe

Thanks!