It's the yeast that makes the difference.
In order to brew a truly great beverage, yeast selection is of primary concern.
There's no point in gathering together the finest malts and hops and then using a yeast which is meant for baking bread to ferment the brew!
All the yeasts mentioned here will ferment a brew length of 23 Litres or 40 pints.
However, there is good evidence to suggest that by adding more yeast there will be a substantially better ferment with good flocculation & better attenuation.
Although not essential we often recommend making a yeast starter out of a couple of tablespoonsfuls of sugar, some yeast nutrient & the yeast in tepid water to ensure a lively culture is introduced to the fermenter ingredients.