Source: Bruce Debolt (email@example.com), HBD Issue #2030, 5/7/96
The departure from Delano's recipe was Columbus for the late and dry hop vs. Cascade.
They've been in the bottle for 5 weeks. The 1272 version is great all around - hop bitterness, flavor, and aroma. No grassy notes from dry hopping. I'd have to say the hoopla over Columbus is well justified. The 1056 version is just a little too harshly bitter. Could be due to it being a little drier (lower gravity) or the 1056 yeast is letting all the flavors come through unscathed. In any case it should improve as it ages longer.
I don't think the slightly different finishing gravities are entirely due to yeast strain. The 1056 was started from a fresh smack pack and probably a little healthier than the 1272, which was started from a 4 month old 20 ml tube of "beer". I typically add a fraction of a ml from a Wyeast pack to autoclaved wort in 20 ml screw top tubes and allow to ferment out before storing in the fridge. Not optimum yeast technique, but it works.
I split a 5 gallon batch into two glass fermenters. Wyeast 1272 was pitched into the first 2 gallons siphoned out of the kettle and Wyeast 1056 got the last 2.5 gallons with a little more trub. Both yeasts were pitched from 3 cup starters.