I looked back through my notes and found a beer with WLP028 Edinburgh Ale. This yeast is supposed to be the same as Wyeast 1728 Scottish.
I made a blonde ale with
4% Caramel Pilsner (8L)
29 IBU Magnum @ 60 min
WLP028 2L starter decanted
Cooled to 64F before pitch
Fermented at 67F with temp probe taped to bottle.
Beer was very clean. Malty. No diacetyl, fusels, or ester off flavors. I thought the beer was clean like a lager.
This case may be slightly different because the temp measured was the temp of the carboy not the ambient air. But I thought the data might be useful.