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Comments on Wyeast Irish Ale yeast?
Question:
I just finished making my first XMAS beer. I first thought about using the Irish Ale Yeast, but chose the European Ale yeast (1338) instead. The reason, that the Irish supposedly has a buttery like flavor to it (according to a catalog that gave characteristics). Good luck. Robert M.
Where can I get this catalog? I would like some details on the Wyeast strains. Tracy
Response:
I just finished making my first XMAS beer. I first thought about using the Irish Ale Yeast, but chose the European Ale yeast (1338) instead. The reason, that the Irish supposedly has a buttery like flavor to it (according to a catalog that gave characteristics). Where can I get this catalog? I would like some details on the Wyeast strains.
I don’t know about the catalog, but this information is in the yeast FAQ on sierra.stanford.edu. — Phil
Response:
[snip] I just finished making my first XMAS beer. I first thought about using the Irish Ale Yeast, but chose the European Ale yeast (1338) instead. The reason, that the Irish supposedly has a buttery like flavor to it (according to a catalog that gave characteristics). Where can I get this catalog? I would like some details on the Wyeast strains. I don’t know about the catalog, but this information is in the yeast FAQ on sierra.stanford.edu.
Another good source of yeast data is the Summer 1994 (Vol. 17, No. 2) issue of zymurgy magazine. It covers both liquid and dry yeasts. — We must invent the future, else it will happen to us and we will not like it. [Stafford Beer, "Platform for Change"]
Response:
I just finished making my first XMAS beer. I first thought about using the Irish Ale Yeast, but chose the European Ale yeast (1338) instead. The reason, that the Irish supposedly has a buttery like flavor to it (according to a catalog that gave characteristics). Good luck. Robert M. Where can I get this catalog? I would like some details on the Wyeast
strains. Tracy This is the Beverage People catalog, from Santa Rosa, California. Call the 800 Directory operator and ask for THE BEVERAGE PEOPLE. If they cannot give it to you call 707 info and the city is either Santa Rosa or Fulton, I’ve ssen it listed both ways. Robert M.
Response:
Hi Folks, I have a packet of Wyeast Irish Ale yeast sitting in the fridge and I’m going to be brewing a christmas ale(various spices,etc). I am seeking net.wisdom on the use of the yeast in general as well as this specific situation. BTW the OG of this recipe is 1050.
The #1084 is probably a good choice for your ale. It is a clean yeast with a soft finish and low attenuation (71-75%). Nice mix for a spicey delight. BTW, most quality ale yeast can handle alcohol in the 7-8% v/v range, and your 1050 ale will not approach that. — We must invent the future, else it will happen to us and we will not like it. [Stafford Beer, "Platform for Change"]
Response:
I just finished making my first XMAS beer. I first thought about using the Irish Ale Yeast, but chose the European Ale yeast (1338) instead. The reason, that the Irish supposedly has a buttery like flavor to it (according to a catalog that gave characteristics). Good luck. Robert M.
Response:
Hi Folks, I have a packet of Wyeast Irish Ale yeast sitting in the fridge and I’m going to be brewing a christmas ale(various spices,etc). I am seeking net.wisdom on the use of the yeast in general as well as this specific situation. BTW the OG of this recipe is 1050.
Although I have never brewed a christmas ale with Wyeast Irish Ale yeast, I have used it several times for brews ranging from 1040 to 1070. My experience is that this yeast takes longer than I expect to ferment out completely, sometimes even pausing for a day and then continuing on later. Also, this yeast takes a while to settle out completely, sometimes forming distinct layers on the surface of the carboy. However, every batch I’ve made has turned out well in the end (as long as I’m patient). Good luck! Sam
Response:
Hi Folks, I have a packet of Wyeast Irish Ale yeast sitting in the fridge and I’m going to be brewing a christmas ale(various spices,etc). I am seeking net.wisdom on the use of the yeast in general as well as this specific situation. BTW the OG of this recipe is 1050. Thanks, Rich — Rich Miani