1056 vs 1968

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troyh

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I made 10G of an American pale ale, fairly highly-hopped with Cascade and Centennial, and split it into 2 5G fermenters one with WY1968 and one with WY1056. Both were fermented in the same fridge at 17°C. The 1056 was kegged after 11 days and the 1968 was kegged a day later, both were done at 10 days. Other than that, everything was the same.

The 1056 tastes good but the 1968 version has a bad medicinal taste. I love 1968 but what did I do wrong?
 
I use Star-San. It doesn't taste or smell infected, it's drinkable, but nothing like 1968 should taste. It's as if the hops and yeast meld in a bad way. Or maybe I under-pitched, but the fermentation was strong.
 
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