Description
Description
The classic Irish ale yeast strain for making stouts, porters, red ales, and pale ales.
Irish Ale is one of the best strains for making balanced stouts and porters. There is no risk of diacetyl formation as long as this strain gets enough nutrition and oxygen for the ferment.
FLAVOUR PROFILE
Neutral, Malt-forward
STANDARD SUPPLY RATE
>180 Billion Cells per Pouch
ATTENUATION
70–75%
TEMPERATURE
18–22°C (64–72°F)
FERMENTATION RATE
Medium Fermentation Rate
DIASTATIC
Non-diastatic
SUITABLE BEER TYPES
Irish Beer, Stout and Porter, Strong British Ale
FLOCCULATION
Medium-High Flocculation
ALCOHOL TOLERANCE
Medium Alcohol Tolerance
PHENOLIC
Non-Phenolic
BIOTRANSFORMATION
Low Biotransformation
Escapment Labs, Canada
We are a team of brewers and scientists
Founders Angus Ross, Nate Ferguson, and Richard Preiss met while working in a yeast research lab at the University of Guelph. A collective love for beer and brewing led them to founding Escarpment Laboratories, with the goal of adding value to the craft beverage landscape, and getting to hang out in breweries for a living. Since 2015, Escarpment Laboratories have helped hundreds of breweries achieve their fermentation targets.
We were brewers first. Our founders and many staff come from a brewing background. We know how brewing works, all the way from resetting a mash bed to repitching a yeast culture.
Stress less, brew more. Our exceptional customer support team is available to all of our clients to answer questions and troubleshoot any issues.
Quality ferments. We believe that fresh yeast is the best yeast. We do not sell old or contaminated yeast, and we will ship you the right amount for your beer.
Be sure to check out our YouTube channel where you will be able to find lots of great content featuring yeast and brewing.
Don’t forget we also have an amazing range of equipment to help with your yeast and fermentation management
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