Try brewing an alt or CAP grain bill, and then split the batch with US-05 and WLP001. Then let me know your impressions.A good friend in the club did this with a Blonde Ale (I think, or was it an APA). He is one of the most meticulous brewers I know, and has many many BoS in comps, and several medals at the NHC. I would say this experience was not due to sloppy technique. He split a 10 gallon batch 3 ways with 1056/001/US-05.
US-05 was sharper and finished a little "tart" not bad. 001 was more nuetral and better than US-05 in peoples opinion. 1056 was the favorite, as it seemed to have the best flavor and a "rounded" finish. The taste difference was not large in the 3, and it was smallest between 001 and 1056.
Hey guys - this would be a great thing for a club to do for Club Night. It would give people a chance to see for themselves, and make their own decissions.
Yes, sharp or tart, not exactly sour, though it could be mistaken for that. I'm pretty fussy about sanitizing, so I doubt that it's bugs. And like I said the lagers made from the same wort have no recognizable faults. I am drinking a beer at the moment that was fermented using Danstar Windsor, and it has a clean, malty palate. My IPAs and DIPAs are pretty well hopped and I believe that may mask the tartness from S-05. And, for sure, I haven't noticed it with WLP-001. I must say, I have better results using liquid strains.