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

White Labs - Irish Ale WLP004

$7.50Price

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19801 S Main St.

Suite 6

Cornelius, NC 28031

704-997-8007

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