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.
Flocculation: Medium to High
Optimum Fermentation Temperature: 65-68°F
Alcohol Tolerance: Medium-High
This is the yeast I'm using, haven't used a wet yeast before, didn't put much thought into it. Now doing the prebrew research I find there is some prep with liquid yeast. I checked my books, this site, and I can't find an answer to the proper prep before pitch.
The temp listed is that ambient air? Or fermenter barrel? I found on my first batch that the fermenter was 3-4 degrees warmer then ambient, 68 to 71 or so degrees. I'm thinking of fermenting this in the basement which is a few degrees cooler.
I was planning on brewing tomorrow but I get the impression my yeast won't be ready.