I split a batch of American Pale Ale/English Bitter hybrid between four different yeasts. They are all kegged, but a couple of them could use a little more carbonation. Anyway, the first obvious difference is that WY1098 has a bunch of diacetyl. I noticed that it had the longest lag time, so that could have been a factor. Also none of them got oxygen since I ran out. Just did some carboy shaking.
The four yeasts were 1056, 1968, 1469 and 1098. Maris otter base with c-45 and c-120 adding up to 5%. Cascade, Centennial and Azacca hops. I’ll try to do a complete write up of the differences among the 4 yeasts.