About 2 years ago, I brewed a brown ale that was pretty much a copy of Surly Bender. It was awesome with great notes of chocolate and coffee. When I brewed it, I was using Ice Mountain Spring water as my brewing water.
I now use carbon filtered water, dilute with distilled, and adjust my water using BruNwater spreadsheets. All of my other recent beers with this method have come out just as good if not better than the same brew using bottled water.
So a few months ago, I decided to brew this recipe again. I used the brown balanced water profile in BruNwater and adjusted based on that. Following the same recipe and procedures, all I did was change the yeast from Wyeast 1318 London ale to safale 04 (english ale). I could not imagine that these yeasts are a completely different flavor profile, so I used the dry yeast as it was cheaper and available at the time I brewed it.
After bottle conditioning, the beer was nothing like the original beer. It was yeasty and had the banana/clove flavor that many Belgians have. I was terribly disappointed, but passed it off as a Belgian brown ale and got great reviews
So a couple weeks later, I brewed it again trying to match the original version, and went back to the Wyeast 1318 yeast that I used in the original batch. Same exact recipe just different yeast. Today I bottled it, and again it had the same flavor profile as the previous batch. It was yeasty and had the Belgian flavor. I guess it could condition out in the bottle to taste better, but I am really worried about this batch ending up like the last.
The only thing I can think is that the yeast is reacting differently with the water nutrients. The only other change that has been made is that the original batch was fermented in a glass carboy, and now I am using the Brew Bucket by Ss Brewtech. I can not imagine that changing the flavor of the beer.
I need to hammer this out because I have to brew 30 gallons of this for my brother-in-laws wedding in the next couple of months and they are expecting the beer to be like the original recipe, not a Belgian brown. Can someone with more knowledge on this help point me in the right direction?