Originally Posted by fruit_cake
This must be the version 2 i was looking for!
when i brewed the first recipe i had to use an irish ale yeast instead of the german ale...do you think the results would be much different between these two used on the same recipe?
Probably a dryer, crisper taste than the fruity tastes from German.1084 Irish Ale Yeast. Probable Origin:
Dublin, IrelandBeer Styles:
Dry Stout, Milk Stout, Oatmeal Stout, and PorterCommercial examples may include:
Guinness, Beamish Stout, and Murphy's StoutUnique properties:
This yeast ferments extremely well in dark roast worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity in the upper range. Ester production is enhanced and rich with fermentation temperatures above 64º F, (18º C). Flocculation is low to moderate with filtration typically required. Alcohol tolerance is approximately 10-11% ABV. Flocculation - medium; apparent attenuation 71-75%. (62-72° F, 16-22° C)1007 German Ale Yeast.Probable origin:
Dusseldorf, GermanyBeer Style:
Alt beer, American style wheat beersCommercial examples may include:
St. Stan Alt, Schlosser Alt, Frankenheim Alt, and Pinkus AltUnique properties
- True top cropping yeast, low ester formation, broad temperature range affects styles. Will ferment cold; 55° F range, (13° C) producing lager characteristics including sulfur production. Style is noted for dry, crisp characteristics. Fermentation at higher temperatures (70-75° F, 21-24° C) may produce some mild fruitiness. Extremely poor flocculating yeast, generally remains significantly in suspension without treatment or filtration. Pad filtration is often difficult. Brewer's benefit from DE filtration or centrifuging. Maturation: Beers mature fairly rapid, even when cold fermentation is used. Low or no detectable diacetyl, alcohol tolerance approximately 11% ABV. Flocculation - low; apparent attenuation 73-77%. (55-68° F, 13-20° C)