Just kegged my latest batch of Scottish 80. Tried a little cooler temps this time . . in the 62 to 64 range. Ordinarily, I ferment in the 65 to 68 degree range. This batch is a little more fruity and a little less smoky than I typically get. You think that is from the lower temps? I’d rather have the earthy/ smoky flavor I’m accustomed to with 1728 . . .
I’ve only used this one once for that very heavy Wee Heavy, and that experiment is still in the secondary and will be for some time yet. After primary was finished it tasted like…well lighter fluid. Hoping the aging mellows that out some 
I’ll report back in a couple months. I fermented it at 60F.
I’ve had good luck with 1728 @ 58F for Scotch Ales. Strong’s really aren’t approachable until after 6 months though. A year or two is much better!