One of my best beers came from an accident. I had cultivated Conan from a couple heady topper cans, but somewhere along the line, I got some wild yeast or lactobacillus in it. As I was pouring into wort, I noticed a sour-like aroma. Quickly, I stopped pouring and grabbed a starter of inis006 and poured it in. Couple weeks later, I had a nice, juicy and sweet NE IPA. Looking back on it, I wish I aged some of it in secondary, but it was too good to pass up.
I'd say, as long as you're group is ok with adding misc. ingredients, may as well try couple different strains.