I split a 45 litre batch and fermented it using 2 different dried ale yeast varieties and was suprised the differences that it made.

6.75kg Maris Otter
0.5kg Biscuit
0.25kg 80 ebc Crystal
0.5kg Naked Oats

Mash in 68°c 70min
60 Min Boil
40g Pride of Ringwood 8% 60min
30g EKG 5% 15 min
30g EKG flameout

OG 1.042

Pitched 10g Fermentis S-04 in 6gal
Pitched 10g Mauri 514 in 6gal

Fermented mid teens

FG Fermentis 1.010
FG Mauri 1.015

I was intending to make a session beer and was very happy with the "aley" flavours that the Mauri Produced. the Fermentis was significantly cleaner, still very pleasant but not quite what I had in mind.

The Mauri yeast is actually used in the mid to upper level kit beers here and is looked on as a "lesser" yeast.

514 is an often ignored yeast; any more to add? (I wait with bated breath,,,)