I love this yeast. It is my house yeast. If possible, keep the temp no higher than 64 degrees during fermentation and you will get a very clean beer with no esters. Believe it or not, this yeast, fermented at low temperatures, will showcase your hops in a BIG way, much better than the Cali yeast, imho, and your beer will not be significantly sweeter. I recently brewed a 10 gallaon batch of Pale Ale using Simcoe hops, 5 gallons went on the Irish yeast and 5 gallons went on Nottingham dry yeast (which is similar to the Cali in many ways). The Irish blew away Notty, not just by my opinion but everyone else who drank it. OG was 1.050, and the Irish FG was 1.010 and Notty was 1.080. The Simcoe hops were huge in the Irish, in full glory, whereas in the Notty, when tasted side by side, they were more muted. I stumbled upon using the Irish as my go to yeast when I pitched a Pale Ale onto a stout cake. People think this is only a stout yeast - not. Just note that all this is based on keeping the temp at 64 degrees or below; if your temp goes higher than that, it will be totally different because it will have esters.
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