K1V-1116 seems to emit a better taste profile than EC-1118, although because of EC-1118's comparatively neutral taste profile, it has a wider appeal. 71b-1122 is well renowned for good taste compared to the latter two, but only has an ABV tolerance of 14% (According to lalvin.). D47 is arguably Lalvin's worst yeast, and even in Lalvin's yeast chart they admit it to some degree. Many people encounter problems with Lalvin's D47, possibly because of the small fermentation range of 15°- 20° celcius (which in farenheit is 59-68 degrees). You know, I've never seen Lalvin RC 212 yeast in a homebrew supply store, and I am suspecting there is a reason for it beyond obscurity, but I really have no idea. From the statistics it seems it is slightly better than D47.