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 Temperature: 65-68oF (18-20oC) Alcohol Tolerance: Medium-High.
