The yeast offered by the suppliers all have subtle differences when reputed to be from the same source. Mark has talked of different isolates of the same strain.I have always read the peach thing with US-05. Not with the others.I'm not a big user/fan of Chico, but I've heard it throws off peach-like character when fermented cooler than 62F. If ambient is 55F, you might expect exothermic heat to raise the temp of the fermenting beer to just about 62F... maybe pitch warm, around 70F, then place it out there?
Edit for clarification: I'd pitch at 70, let it ride in the cool garage for 2-3 days, then bring it indoors until it's finished.
I've had that happen with US05, but never with 1056.
Interesting! I've always read US-05 was the same strain as the others. Despite my lacking love for that yeast, I'll have to do a comparative xBmt at some point
Several years back a friend did a split fermentation, same wort and conditions. We tasted it at a club meeting and they were different, by small amounts. What you could contribute would be to do the same and have those evaluated in a blind triangle test, which was not done at the club meeting.
Some have said the SN yeast is a little different from what is on the market. They maintain their own house strain. You might culture some from a bottle and see if it is different.