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I think you've learnt one of the most important rules of homebrew, which is to always have a pack of a fairly neutral dry yeast kicking round the fridge just in case. Dry yeast has a long shelflife - in the real world, the half life of yeast from the big manufacturers is something like 10 years, I wouldn't trust the repackers like Mangrove Jacks *quite* as much. So it depends on what you brew most of - British styles, hoppy stuff or lagers, but it's always good to have a pack of something like Nottingham, US-05 or 34/70 kicking around just in case you have a disaster. It's not so much the financial cost of the ingredients you waste, your time is worth more than the cost of a packet of yeast.
Rather than coin tosses, a good rule of thumb when you're starting out is - if in doubt, use ingredients from the same region as they generally go better together (or at least, they go together in a way that will seem familiar). It's a rule that is made to be broken as you get more experience, but in the early days you won't go too far wrong mixing eg Belgian yeast with hops from continental Europe (ie Saaz in this case) and pilsner malt. Because that's what the Belgians themselves do - beer styles have evolved through people buying "local" in the days before hops and yeast were flown around the world.Used Citra. I do have Saaz here too, and cascade, but Citra won the day. Purely based on coin tosses.