1084 - Irish Ale
This yeast ferments extremely well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced and rich with fermentation temperatures above 64 F, (18 C). Flocculation is low to moderate. Alcohol tolerance is approximately 10-11% ABV.
Flocculation - medium
Apparent attenuation 71-75%.
Optimum Fermentation Temperature:(62-72 F, 16-22 C)
The ACTIVATOR has an average of 100 billion cells of pure liquid yeast ready to pitch, plus nutrients.
Probable Origin: Dublin, Ireland
Beer Styles: Dry Stout, Milk Stout, Oatmeal Stout, and Porter
Commercial examples may include: Guinness, Beamish Stout, and Murphy's Stout
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