The types of hops... for lagers i'd be using Hallertau, Hersbrucker, Saaz, Saphir,etc. All have a distinct taste of grass when using for a dry hop. I've dry hopped once using Saaz which was OK but needed a while to settle, i'd avoid it until you have everything else in your process sorted really. If you are going AG or full boil FWH'ing and using lots of flameout hops is more authentic
Got it, thanks, and you just saved me big time as I was going to dry hop a Munich style finishing it's diacetyl today, I'll save it for the ale in the other fermenter.