Have always been curious about how much of a difference the yeast actually makes. I'm planning to brew this 10 gallon batch of an APA to split and pitch one fermenter with Wyeast 1275 (Thames Valley) and the other with Wyeast 1056 (American Ale). Both will be fermented side-by side at about 68deg. Here's the recipe that I've developed - trying for a relatively clean and simple APA to allow the yeasts to have room to do whatever they want. GRIST 16 lbs Briess 2-row 1 lb Munich (10L) 1 lb Dark Munich (20L) HOPS 1 oz US Magnum at 50 mins .5 Ahtanum at 30 min .5 Ahtanum at 15 min OG 1.053 FG 1.013 or so (might be different between the yeasts?) IBU 45 SRM 5.9 I'm a little crazy about brewing pH so will treat all water to start at about 5.5-5.8 Mash at 152 for 60 minutes and sparge to get 10 gallons in kettle 60 minute boil. Yield approx 8 gallons total. Any thoughts or reactions welcome, and I'll post with results.