I'm a newbie and still rather inexperienced about beer styles in general (much less how to make them) so I have thus far stuck to dry yeasts only. I'm experimenting mostly with malts, to learn those better, and a few basic dry yeasts, and once I feel like I have a better handle on who does what to my beer, maybe I'll expand into liquid yeasts.
As it is, nearly every batch I do is a split-batch, with 2 or 3 small FVs, trying out the same grain bill with different yeasts.
So far, I've tried US-05, Nottingham, Windsor, Verdant, Belle Saison, B-134, Kveik Voss, and various blends thereof. Comparing them pairwise against each other, seeing which works best for me in what grain-bill. So I am generally getting at least 3 different beers out of each mash.
In queue but not yet tried, I have Diamond Lager, S-189 [waiting for winter temperatures], Munich Classic, and Danstar Abbaye.
Not really a fan of Nottingham; US-05 is sort of my basic blank canvas control condition, and my favorite so far is probably Windsor, but I'm thinking Verdant could soon be my new favorite.
I don't have the discerning palate of most of you folks, but I am rather pleased (and frankly, surprised) at how much I like the beers I've made (except for one). I'll bet I'd be perfectly happy with using just 3 or 4 different dry yeasts for the rest of my life (#BeerSlut) but it is fun to experiment, so I may eventually get around to trying liquid yeasts. Not in a hurry though.
That said, I do love reading the reviews and advice from all of you who are more experienced/discerning than I am. It informs my choices and guides my experimentation.