I've really enjoyed using this yeast, (Wyeast Irish Ale 1084), to make stouts and I've made a few Irish reds with it. I haven't gotten too adventurous with the strain and I want to try to make something sessionable to replace my APA that just kicked. I'm looking for something moderately hopped and possibly oaked. If not, what else can I do with this strain that would be sessionable and tasty?
I've been drinking and enjoying a Nelson/Galaxy DIPA I did with this yeast and it was the first time I used the yeast. I pitched according to mr.malty and it ate thru my 1.084 wort down to 1.012. This was also my first beer with Nelson hops, and the beer came out good, but maybe a little too dark fruity for my liking. I think the yeast would definitely make an interesting APA, or Amber if your looking for something a little unconventional.
That's a surprisingly high attenuation for the strain. Maybe it's just the esters it throws off, but there's always something wonderfuly bready about the beers I've made with it. I had assumed it was because of low attenuation, but I don't take gravity readings.
I was surprised at the attenuation also. It was a nice big 2l starter and my first time using pure oxygen.
My (limited) experience with this yeast was a very good Irish Red, but then I pitched the cake on an IPA for the sake of "why the hell not". I thought this yeast and the American hops really did not work well together. But admittedly It is possible that recipe design could have played a role as it was only about 2 years into brewing for me and I still had a few off recipes back then. With that said, I would have a hard time pulling the trigger with this yeast and any sort of American pale ale.
I've used this for a few stouts before and found it fermented fairly dry. I wouldn't be surprised if it made a decent pale ale.
Here's where I want to start: Smoking Irish Blonde Ale. 8# MO (Thomas Fawcett) 4 oz Carapils 8 oz crystal 40L 1# apple smoked German 2 row (homemade) ~1 oz palisade hop for 25 IBU Mash 154 for 60 min Ferment at 65F until fermented I'm shooting for an OG around 1.054-1.060 and a FG of 1.015 or so. I'm going to split the batch and explore oaking with medium American oak and I will also see if nibs belong in the other half. What do you guys think?
