From one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish Ales, Stouts, Porters, Browns, Reds and a very interesting Pale Ale. To ferment this yeast properly pitch at 63-65F and let it rise to 65-68F. Ferment for 10-14 days in the primary. This strain can be used in all ales because of its clean crisp character it produces. Irish ale can also be used to help finish a beer's stuck fermentation.
Attenuation: 69-74%.
Flocculation: Medium to High.
Optimum Fermentation Temp: 65-68.
Wyeast Equivalent: 1084 Irish
For best results we always recommend ordering an ice pack with your liquid yeast.
| Item # |
WLP004 |
| Weight |
0.14
LBS
|
