Brewed a Late Hopped Pale Ale 3 weeks ago. All the hops went in in the last 30 minutes, most of them in the last 20 minutes. It was a 10 gallon batch, so I split it into two carboys. One carboy I pitched Nottingham. The other I pitched WYeast 1098. I dry hopped the one with Nottingham with 1 oz of Cascade 5 days before bottling.
Bottling was last night, and of course I sampled the two batches and was REALLY surprised how different they tasted. The one with the Nottingham and 1 oz dry hops has LOTS more hop flavor, aroma, and lingering hop taste. The one with the 1098 has a nice flavor and some hop taste, but it's a pretty balanced beer and the hop flavor doesn't linger.
Is the difference due to the dry hops, the yeast or a combination of both? The purpose of pitching Nottingham was to have a neutral yeast that gets out of the way of the late hopping additions. In and ideal situation, I would have only had one variable between the two batches, but this time I had two and i'm trying to get some input into what the major factor is in the difference between the two beers.