I think anyone who makes their own beer and talks about malt, hops, yeast and water online is a bit nerdy, so you're in good company, Steve. Still yet to try a NEIPA, but I don't doubt I'd like them. Although blending yeast beyond adding a whole pack of each type sounds like hard work and and expensive exercise.
Chucking a bit of T-58 in with some S-04 isn't too expensive or tricky, if that sort of thing floats your boat.
Few yeast DNA discoveries:
1. Wy1968 and Vermont - almost identical DNA.
2. S-23 and W-34/70 - very similar DNA.
3. Danstar Windsor and Danstar London ESB - very similar DNA.
The guy who did the DNA testing has stuck to using 1318 in his NEIPAs cos he loves the beers he makes with it.
Apparently Lallemand will soon be launching a dry NEIPA yeast. I wonder if it'll be as big a hit as their London ESB!
I guess the breweries use dry yeasts cos they are convenient and these mega hoppy beers don't demand key yeast traits as much as people maybe think? They can get the textures and flavours from other ingredients, malts and hops, and water additions? Though if bit of T-58 and WB-06 are being added, maybe these provide fruitiness and tartness to boost the tangy fruit effect.