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White Labs - Irish Ale
 
$6.50

Item #: WLP004
Shipping: Eligible for Free Shipping Program
Weight: 0.14LBS
Availability: California - In Stock
Pennsylvania - In Stock

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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. To ferment this yeast properly pitch at 63-65F and let it rise to 65-68F. Ferment for 10-14 days in the primary. This strain can be used in all ales because of its clean crisp character it produces. Irish ale can also be used to help finish a beer's stuck fermentation.



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

For Tips & Tricks click here.



For best results we always recommend ordering an ice pack with your liquid yeast.

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