how are these strains? (scottish ale and pilsen lager)

I plan to make some more 60 with the scottish ale, any good/bad experiences with these strains?

I've used the 1728, and I have no complaints. I always got a bit better attenuation that the specs would indicate.
A good neutral yeast.

1728 would be the one to use.
2007 is Budweiser yeast, good yeast but for an American lager, not Scottish ale.

oh i know, i'm planning a pilsener with the 2007

2007 is a good lager yeast IMO. When I've used it I've fermented at the low end of the temps. Every time it seems to take days to get started, even when I pitched a huge starter. Primary one month. Then racked and lagered for 2-3 months. Clear bright and crisp. Great yeast but it needs time and if given time can produce very pleasant results.

I love it but cannot dedicate that amount of fridge space for that amount of time. Once the cold room is built I will use it more frequently. So, next year. lol

im thinking

80 percent two row
20 percent flaked corn (im using polenta)

and cluster

I used 1728 to make a Scottish 80/-, and it was the best beer I had made up to that point. Very simple grain bill: 2 row pale, a touch of roasted, and about a half pound of carapils. I boiled two quarts separately down to about a pint of syrup during the one hour boil, to get kettle caramelization, and added that back before flameout. Fermented at 55° with 1728 from a 2L starter. Beer is great: clean, malty, balanced, easy to drink. Amazing session style.

the recipe I use is

6 # Two row
8 oz. Crystal 60
8 oz. wheat malt
and .17 # roasted barley.

.5 oz fuggles at 60 minutes, boil for 2 hours, top back up (and it does effect the taste i find)

tasty beer.

how is the scottish ale at warmer temperatures? i know it should be used colder, but i might not have a choice.

Aidan, I do my Scotch Ales at 62 - 65, they come out great. Then again... my Scotch Ales are a wee heavier than 80/- more like 8% - 10% ABV
makes ya wanna lift yer kilt

do you use that particular strain? and im gonna try that one recipe of yours, too, kurt, after i make more of mine.

I've used it in the low 70s. very vigorous. Makes more smoky flavors at a lower temp. I didn't dislike it at the higher temp. That beer came out quite good but lower is better.

alright. so its not going to murder my beer if i cant go cold? thanks, guys

really? smokier flavor? hmmm... worth a try... thanks for the tip
Aidan, I only use White Labs yeasts. I was using Edinburgh but switched to Cal WLP 001

alright. ill probably use the dregs of the wyeast, but i'll definately brew it when i get the ingredients and tell you what i think.