Despite that, I find the results using S23 and WY2001 are nowhere near the sme. And keep in mi d what I said about attenuation listings.
Which do you find to attenuate more? Which leads you to the better "maltiness" characteristic?
Those are pretty much due to the wort, not the yeast.
On what do you base your conclusion? Do these two yeasts not produce a similar beer? S-23 & WY2001? Different worts would produce different beers, so perhaps this is not a valid comparison?
Curious as we might try the S-23 in a Czech Pils.