Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful strain. The Irish Ale strain is a good fermenter with reliable, average flocculation and a hint of fruit at the lowest recommended temperatures, which increases in complexity at higher temperatures (64° F/18° C and higher). Some diacetyl possible. Successful in dark and high gravity beers. Sláinte!
62–72° F (17–22° C)
Omega Yeast’s metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and pro brewers alike.