Marshall, if you are serious about being able to evaluate different yeast characteristics, you and your experimenters need to stop dry hopping everything. High hopping rates and dry hopping can mask yeast metabolic byproducts.
I hear you, Mark, and actually don't tend to dry hop very often myself, as I prefer pretty typical lager styles. That said, given the more practical nature of our xBmts, yeasts known for being used in highly hopped styles seem to warrant dry hopping in the xBmt. What's funny, and I'm sure Denny has experienced this a ton, is had Ray not dry hopped, we'd be getting suggestions that we should have. Just the nature of experimentation, I suppose.
I love what you're doing over at ExperimentalBrew.com, so great!!