Could be true, I guess. But I wouldn't say the yeast in my recent HT had a strong effect on the flavor since I primarily tasted the distinct dank hops like Columbus, followed by the slightly toasty/bready/complex Pearl malt base. Some fruityness was there, but I attributed the flavor more toward a fruity hop like Amarillo than the yeast itself, both of which I've heard described as "peachy". However, I feel I am able to distinguish hop character from yeast esters. They come across differently. Not doubting the importance of Conan in HT, but for me, I sense the majority of any fruity notes coming from the hops over the yeast. If anything, the yeast helps to accentuate the hops, which are the real star.