In my experience, 1214 tastes better after some age. It's too dominated by simple banana esters when it's young, for me anyway.
I've done some split batches recently as well.
3522 (Achouffe) and 3711 were used for a Belgian IPA. They both came out fantastic. 3522 went down to 1.009 from 1.074, 3711 went to .998. 3522 was thus 8.5% abv or so, and the 3711 was 10%. They were both quite tasty but for me, the 3711 marries to hop flavor better. It just works really well in conjunction with the dry hops, Nelson Sauvin. Both were great, as I said, though.
Did a 3 way split for a Belgian Golden Strong with White Labs WLP530, 570 and 545. The 545 kicked out a lot of diacetyl and I hated it. 530(3787-Westmalle) came out lovely and 570(1388-Duvel) was probably even nicer. The Duvel was cloudy for an extended period and took much longer to finish, but even so, it seems it will marry up with the hops, Saaz in this case, quite nicely. Both yeasts took it from 1.082 to 1.009. Just bottled this last week, so can't give full insight yet.
I took all three of those and repitched them even though they're taken from a high gravity ferment. Pitched into another Belgian IPA, this one 1.080.
Checked the gravity recently and they were like so:
545: 1.002. Dry and tasty. No diacetyl with this one, luckily. Has some character in common with Wyeast 3711 with this beer, though not as nice. Fruity and spicy. A touch harsh, but it was still young.
530: 1.008. Seems too soft somehow. Seems to diminish the hops and play up the malt a bit more. Not very complex. Perhaps not as good for a Belgian IPA, though time will tell once dry hops are used.
570: 1.006. When tasted, it still had a lot of yeast in suspension, but was pretty good anyway. Seems to emphasize the hops more than 530 does.
Those were all tasted about 2 weeks ago. Not dry hopped yet. This recipe used a lot of Saaz in it.
Anyway, that's it for the recent split batches. I just brewed a Dunkel last Sunday that I split as well, with WLP833 and WLP820, so I will report back on that, though it will take some time with the lagering and everything.
3711 is awesome, eh?
HOMEBREWING SINCE 1997