Hops and Yeast strategy

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Bru

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Your opinion please : My plan is to brew a stout, a brown ale and a IPA, the stout and the IPA have been brewed already with the brown planned for this Saterday.

My thinking is to use different hops and yeast in each one to enure there are no parallels between them :
Stout : Fuggles and S-04
Brown : East Kent and Nottingham
IPA : Cascade and US-05

Does anyone bother with this or does different yeast/hops show different characteristics depending on the malt schedule ?
Or do you have favourites that you use in various styles ?
How does the above style and combination look ?
 
The combinations looks good to me.

How strong yeast-produced flavors are perceived does depend on the malt bill and amount of hops, as well as fermentation conditions.
 
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