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 . . .