Wyeast 1084 Irish Ale
Species - Saccharomyces cerevisiae
This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C). Expresses roast and dark malts.
Flocculation - MEDIUM
Attenuation - 71% - 75%
Temperature Range - 62° - 72° F (16° - 22° C)
Alcohol Tolerance - 12%