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Old 08-10-2010, 08:38 PM   #1
Aug 2010
Herndon, VA
Posts: 87

A recipe I'm about to make called for WYeast 1084 Irish Ale yeast but my homebrew store supplies White Labs yeast. Apparently they were out of white labs irish ale yeast (WLP004?) and he said that the White Labs Burton Ale (WLP023) would be a good replacement.

First, was he right? Second, what can using a different kind of yeast do to a recipe in terms of taste? Thanks in advance.
Primary1: Sapphire Hefeweizen
Primary2: Citrennial IPA (Citra and Centennial hops)
Secondary: New Zealand IPA (Nelson, Riwaka, Motueka, and Pacific Gem hops)
Bottled: American Amber, American Pale, Red IPA
Kegged: One Hearted Ale

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Old 08-10-2010, 09:48 PM   #2
Mar 2010
Posts: 58

Edinburgh would have been better

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Old 08-13-2010, 05:03 AM   #3
Jul 2010
Wilsonville, OR
Posts: 309
Liked 3 Times on 3 Posts

Man I just had a whole post (sorta) on this subject.Check it out

The consensus was that yeast will have a major effect on the flavor. Personally I'm going to start brewing twin batches except for the yeast.

From what I've read any English ale yeast would do well in a stout, I say brew and enjoy. When you get some of the Irish Ale yeast, brew a second batch with it and then you can compare.
I just wanted to have a signature!

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Old 08-13-2010, 05:52 AM   #4
Jul 2010
Posts: 438
Liked 2 Times on 2 Posts

Ferment it on the cool end and it should be fine. Burton can throw off a lot of great flavors at higher temps, but they're not what you're looking for as a replacement for Irish Ale yeast.

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