1728 is my house yeast. I use it for Scottish, APA, IPA, Northern English Brown, ESB, etc. Its clean at 50-58, starts getting an English (UK) fruity ester above 58. Im running a Scottish 80/- and an APA on it right now at 62º.
I never get anything that resembles smoke from it. I firmly beleive that is an old wives tale that isn't allowed to die. Based on about 9 months and 30 or so batches at varying temps and grist bills. If someone is getting a hint of smoke from 1728 I'm convinced its due to trying to find it too hard.