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I've always just done the recommended 68ish for everything, and have mostly used it in stouts and porters. I was a bit surprised at seeing your 60, as I have had a bit of trouble if dips down to even 65 or so, and white labs website mentions that this strain doesn't do well below 62- any tips on...

Edinburg's my favorite yeast :) -just curious, why the low 60* ferm temp?

Thanks for the feedback on the Edinburg yeast question- I think I'll take Frazier and Mae's advice and hold off til it can be done properly ;)

I was just going to try a rye and ran across this recipe and thread-- Looks like my LHBS doesn't carry WY1450, and my "house strain" is WL028 Scottish- it sounds like maybe some of the same(ish) characteristics like accentuating malt & caramel, about same attenuation and good with hops... would...