Given recent comments on other threads, I thought I'd take the opportunity to ask here what people's experiences are regarding using specific yeasts for (eventual) Scotch Whisky. I am particularly interested in yeasts tried/used in allgrain or similar grain-based fermentations.
So far 'generic' yeasts mentioned include Lowans (Red) Bakers and various Turbos and 'specialist' yeasts mentioned include DistilaMaxMW (?) and also ale yeast Safale US-05; and (maybe) Nottingham.
All experiences, esp including recipes, welcome.