I had to change yeast to 1028 for this past batch because of my ferment temps. It's a completely different flavor. It's a lot more roasty and robust malty w/o any hint of the fruitiness.
I don't enjoy it nearly as much, and will just wait until I can ferment 1098 again.
After some more time in the bottle the bitter really improved even with 1028. I served it last night to my father. He doesn't like any of my beers. This one, again, was a big hit.
I also tried w/ more hops, but the hops just get pushed out of the way by the malt, so I would keep the original recipe's amount.
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