Ok brewers (and drinkers), I'm fixin to do a 10 gallon batch and I want two similar-yet-different 5 gallon batches. It's going to be a lower alcohol summer quencher (golden ale, extra pale ale, whatever). I have a few ideas. Fancy throwing a vote my way
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Ferment each batch with neutral American yeast and dry hop each half with a single, different New world varietal (i.e. Citra vs. Galaxy or some such)
Ferment one batch with American yeast and one with English. Dry hop the American with a solid New world varietal and the English with a solid English varietal (Citra vs. East Kent Goldings or some such)
Keep everything the same in each half except use American yeast in one and English yeast in the other as a pure example of yeast differences.
I don't give a crap, just make some beer. It's god damn hot out...