Question about Irish Ale yeast

I brewed a dark ale and used Irish Ale yeast (Wyeast 1084).

The beer has a sort of sharp/dry after taste very similar to a Guinness.

Is this characteristic of Irish Ale yeast.

The Wyeast site does mention Guinness as typical of the Irish Ale strain.

This is the first HB of mine and I don't know a lot about the various yeast strains and what flavors they put in the beer.

It is a "dry" yeast, I guess, but I'd like to see the rest of the recipe for confirmation....

according to wyeast: "...beers fermented (with 1084) in the lower temp. range produce dry and crisp beers".

Apparently the higher temps produce more fruity/complex, and lower drier/crisper.
the range being 62-72 (which is a HUGE range btw ((imho))

The temp when this was in the primary (no secondary) was a fairly constant 68deg.

The recipe was:

2.00 lb Light Dry Extract (8.0 SRM) Dry Extract 34.8 %
3.75 lb Dark Liquid Extract (17.5 SRM) Extract 65.2 %
0.75 oz Nugget [13.20%] (60 min) Hops 27.5 IBU
1.00 oz Williamette [5.50%] (30 min) Hops 11.7 IBU
1.00 oz Williamette [5.50%] (7.5 min) Hops 4.6 IBU
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale

It was in the primary for two weeks then in bottles for two weeks.

The Wyeast statement of 62-72 deg would put me just above the halfway point.

Bjorn Borg said:

according to wyeast: "...beers fermented (with 1084) in the lower temp. range produce dry and crisp beers".

Apparently the higher temps produce more fruity/complex, and lower drier/crisper.
the range being 62-72 (which is a HUGE range btw ((imho))

Click to expand...

I've noticed that Wyeast lists a wider fermentation temperature range than does White Labs. I wonder if the Wyeast really has that much latitude or maybe White Labs is just more conservative?