Distinguishing Between Wy2278 and Wy2308

[wardens355]

Anyone familiar with both of these strains? I setup a couple similarly sized starters last night while watching the game and moved them to the stir plate without properly labeling first. D'oh! My thoughts are 2278 is supposedly a higher flocculating strain, and from my experience kicks a bit more sulfur, so I can try to distinguish through sight and smell. Anyone have any other thoughts on nailing down which is which?

 

[wardens355]

Update: Both yeasts kicked out some sulfur, but one had a more distinct smell that I remembered from growing 2278 for a Pilsener a while back. I then turned the stir plate off once the starter was fermented out and observed for settling rate. The one I suspected to be 2278 also settled more rapidly, which lines up with the Wyeast literature regarding flocculation (Med-High for 2278, Medium for 2308). So I now have my assumption of which is which.