Ok, so after reading up most people use scottish yeast. I have seen Jamil's recipe's using WLP001 and fermenting a little higher than scottish yeasts.
I don't have a fermentation chamber, so I am subject to basement temps. this time of year I can get fermentation around 65 degrees +/- a degree or so. So it would seem logical for me to go the Jamil route.
I am not necessarily looking to have the "slight smoke" flavor that seems to be attached to Wyeast 1728 and cioncerned about keeping the temp low enough for this yeast.
Any advice/thoughts appreciated.
I don't have a fermentation chamber, so I am subject to basement temps. this time of year I can get fermentation around 65 degrees +/- a degree or so. So it would seem logical for me to go the Jamil route.
I am not necessarily looking to have the "slight smoke" flavor that seems to be attached to Wyeast 1728 and cioncerned about keeping the temp low enough for this yeast.
Any advice/thoughts appreciated.