I'm still tinkering with my scottish ale recipe and reading more about the style. The description I have seen for this yeast is as follows:
"Rich smoky, peaty character ideally suited for Scottish style ales, smoked beers and high gravity beers."
How much smokey flavor does it impart? I want this ale to have just a tiny bit of smokiness (which I was going to add with rauch or peated malt), but if the yeast leaves some smokiness, maybe I'll just stick to the traditional way fo making it and leave out the smoked grains.
Ground Fault Brewing Co.