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 17℃-18℃ (63-65F) and let it rise to 20℃ (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.
Cool ship your liquid yeast during the warm season with this option.