Ben,

> Have you noticed a significant difference in the leesy character
> associated with different yeasts (e.g. between AMH and RC212) - or do
> they all seem similar?

Damn Google swallowed my response after 20 minutes of typing. This
reply will be shorter, I'm afraid.

I could not really tell a difference as the wines were so varied. The
AMH was used on two grape species and black cherry from concentrate
and the RC212 used with two batches of blackberry. No similarity to
hook onto as a point of reference for differences -- even the
blackberries had very different fruit quantities.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/