Paul, I agree. My last 2 Pilsners were split batches between 830 and 833. I loved the 830, SWMBO loved the 833. So for pilsner, I guess I need to keep making split batches. The 830 seemed like the hops were more present and the 833 brought out some fruitier notes and flavors. Batches were fermented side by side in the same chest freezer, from the same mash and boil, just split after the boil so the yeast was really the only different factor. Really helped me figure out which one I preferred