Gives great character and brings out the malty notes.
White Labs - Irish Ale Yeast is great for Irish Ales, Stouts, Porters, Browns, and Reds. This yeast originates from one of the oldest stout producing breweries in the world. The light fruitiness and slight dry crispness this yeast imparts, helps to balance out the slight hint of diacetyl that is produced. This yeast lets the malt profile shine through, and has a great complimenting ester profile.
To ferment: Pitch this yeast 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 the clean crisp character it produces. This yeast is also effective for finishing a stuck fermentation.
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.