Wyeast - Irish Ale
Versatile enough for a wide variety of styles, the 1084 strain ferments extremely well in dark worts, exhibiting a high level of attenuation and proves a good choice for most high gravity beers.
Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase as fermentation temperatures rise above 64°F (18°C).
Temperature Range: 62-72F, 16-22CÃ¢â‚¬Â¨
Alcohol Tolerance: 12% ABV
Styles: American Barleywine, Baltic Porter, Dry Stout, Foreign Extra Stout, Imperial IPA, Irish Red Ale, Oatmeal Stout, Other Smoked Beer, Robust Porter, Scottish Export 80/-, Scottish Heavy 70/-, Scottish Light 60/-, Spice, Herb, or Vegetable Beer, Strong Scotch Ale, Sweet Stout, Wood-Aged Beer
For the production of Classic Dry Irish Stouts, the 1084 strain ably accentuates the roasty character of darker malts, especially roasted barley.
For Irish Reds or Cream ales, the yeast creates the classic style with classic hops such as UK Golding or UK Fuggles. Add a small amount of Roasted Barley in the grist to enhance the roasty character of the style.
The 1984 strain works in highly hopped Imperial IPA’s and Barley Wines, handling the gravity and finishing fermentation and even Barley wines.