« on: February 19, 2015, 03:30:58 PM »
With any yeast strains that are so-called equivalent, there will always be differences since the yeast evolves over time. Now, the differences could be very slight, or very significant. In this case, the three strains are all similar enough that most people don't care too much. Personally I like US-05 which I believe is the most attenuative of the bunch, close to 80% with the others more around mid-70s for attenuation (all roughly on the average and recipe-dependent, of course).