I brewed 11 gallons of Belgian Pale ale, OG 1.0046, and split it into 7.9 gallon buckets. In one I pitched Wyeast 3711 and fermented around 68 degrees. In the other I pitched White Labs WLP530 and fermented around 64 degrees.
Wyeast 3711: 1.004
White Labs WLP530: 1.0012
Wyeast 3711: Dry with low esters/fruitiness, slightly spicy
Whitelabs WLP530: Balanced with moderate esters, more full mouth feel.
I'm amazed at the outcome of the 3711, greater than 90% attenuation. My BJCP style went off because of poor mash efficiency, I'm fairly new to all grain and refining my setup/process. My OG was .002 points low, the FG on the French Saison is .006 points low.
I'm writing this up as an illustration that choice of yeast can make a big difference, I'm happy with both beers.