White Labs - Irish Ale

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This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. Type: Ale Yeast Minimum Attenuation: 69% Maximum Attenuation: 74% Flocculation: Medium to High Minimum Fermentation Temperature: 65F (18C) Maximum Fermentation Temperature: 68F (20C) Alcohol Tolerance: Medium - High