I've been meaning to post this in one of the dry yeast threads. My third split batch of w34/70 and Diamond was shared with a few guys at the local craft beer pub: two Japanese guys, two Americans, and an Englishman.
The w34/70 is in the back row, the Diamond in the front. These were both 2L batches, pressure fermented (1 bar) at around 23C.
Comments:
"The w34/70 has a bit more flavor. A hint of toffee?"
"The w34/70 has a more complex flavor."
"The w34/70 is a bit tart."
"The Diamond version is like soda."
Last night, I sampled the "properly" fermented and lagered (4 weeks) Diamond batch made with the same wort, and was a little disappointed. The samples were all tasty, but the final beer was a bit thinner than expected, and lacked in hop aroma. The grain bill was pilsner, with 30% vienna and some carapils and acidulated malt. Hops were Hallertauer Mittelfrüh at 25 and 5.