Sharing this as it's a bit of an experiment and all the information on the web about this strain is a couple of years old now. I got this strain early in the year, before I got a fridge to ferment in, because my house is cold and other yeasts don't seem to like sitting at 16c (according to the lcd strip). This Scottish ale yeast is good for 13c according to Wyeast and will give 69 - 73% average attenuation. The only time I've used it I got a massive 86% apparent attenuation after mashing at 66c (1.043 to 1.006). Scottish ales are meant to have a low attenuation to leave more malt character and body to the beer, but this isn't going too happen if the yeast attenuates into the 80s. Some go ogling shows a few discussions on too his yeast and it often seems to give this level of attenuation. So I'm going to brew a Scottish ale as per the attached recipe, I've altered the average attenuation from 71% to 82% based on my previous brew which changes an estimated fg of 1.018 to 1.013. I'm mashing at the top end of spectrum to see how low the attenuation can go and I've aimed for a middling gravity as that way I've still got a decent abv if it over or under attenuates. Does anyone have any comments on my idea and or recipe? I was going to try out reducing a couple of litres of wort on the stove to mimic the kettle caramelisation common in the style. However, could this affect the fermenatbility of the wort? I believe it would be mostly mallard reactions and not true caramelisation so the fermenatbility shouldn't change. Should I drop this step since it represents an unknown in my experiment? A bunch of people seem to have liked this strain as a house strain because it is temperature and alcohol tolerant, flocculates strongly and apparently attenuates well while still leaving a lot of malt character. I can add that it doesn't see to diminish hops since my galaxy pale ale is quite the hoppy brew. Thanks.