Brewed 10 gallons of Premium Pale Czech Pilsner. Split batch, 5 & 5.
Two yeasts were used...my trusty and reliable Diamond (multi generation harvest slurry), and Wyeast 2124, two new smack packs.
The beer will go into serving kegs this morning. Based on a couple 2 ounce samples, the Diamond is more to my liking. It is also much more flocculant, with the finished beer being very clear now. The 2124 is still very cloudy, after 6 days at 32F.
Once the beer has a few weeks of aging and conditioning, a full report will be posted.
As of right now, I am leaning towards the Diamond.
edit: Just got both beers in the kegs. The 2124 is a little more soft. Very good. The Diamond is typical Diamond. Can't wait to get these conditioned, and do a round table taste test.
edit #2: The 2124 was very active, at 33F. Huge plumes of yeast kept percolating to the surface as the beer was flowing into the keg.