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.
| ATTENUATION | 70–75% |
| TEMPERATURE | 18–22°C (64–72°F) |
| DIASTATIC | No |
| FERMENTATION RATE | Medium |
| SUITABLE BEER TYPES | Irish Beer Stout Porter Strong British Ale |
| FLOCCULATION | Medium-High |
| ALCOHOL TOLERANCE | Medium |
| PHENOLIC | Non-phenolic |
| BIOTRANSFORMATION | Low |
| FLAVOUR PROFILE | Neutral, Malt-forward |
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