WLP004 Irish Ale Yeast

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.

Attenuation: 69-74%.
Flocculation: Medium to High.
Optimum Fermentation Temp: 65-68.
Wyeast Equivalent: 1084 Irish