Doing a batch of NB Irish Red Ale soon. I have 05. The "suggested" dry yeast strain is Notty. I've used Notty twice and even at low temps I have not liked the beers that were made with it so I'm not leaning towards using it. Will 05 do the trick just fine or is it worth it to spend the $8 and get 1084? The $ isn't really the issue - just want the best beer, but I wondered if there really are significant differences between 05 and 1084. I've read people have made solid red ales with both.
05, Notty or 1084 for Irish Red
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I think you could make a solid Irish Red with any of those yeasts. I personally have never liked 05 so I would likely either go for the 1084 or even another relatively clean American or British Yeast. But that is obviously just personal preference as I know a ton of people who really like 05.
Long story short, any relatively clean yeast with attenuation in the mid 70s should get you a tasty Irish Red IMO.
Long story short, any relatively clean yeast with attenuation in the mid 70s should get you a tasty Irish Red IMO.
IMO, if you use US-05 your beer will be an American Red Ale.... Though the kit instructions list WY1272 American Ale Yeast II.
I did the NB kit as my first batch, 5 years ago. I used the Nottingham. I fermented a bit warm for the first night. It turned out very nice.
I used 1084 for my last one. It was very good also. Irish Ale yeast for an Irish Ale?!?!?!
I did the NB kit as my first batch, 5 years ago. I used the Nottingham. I fermented a bit warm for the first night. It turned out very nice.
I used 1084 for my last one. It was very good also. Irish Ale yeast for an Irish Ale?!?!?!
Valid sarcasm which I admire
I just wasn't sure how much difference there really is between the 05 and the 1084. I'll probably roll with the 1084. I've used 05 a zillion times so using something new might be a good idea for experimentation.
Valid sarcasm which I admire
I really don't know the difference. I have used a lot of different yeast but have not really compared them in a similar recipe. I use one that says American in my American Pale Ales and British ones for a British beer, a German one for a German lager etc.
When I am not brewing a particular style I might use almost any yeast. I did an IPA recently and used SafBrew S-33. Just because!!
ericbw
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Irish Red is my favorite and the one we make most often. I have not used 1084, but I would only use WLP004 (Irish Ale - same thing) for Irish Red. There is no question. I have done it with 05, S-04, and with Coopers dry yeast. Those are nice, cheap, and clean, but they're not right. Irish Ale yeast is the way to go.
Irish Ale gives it some smoothness and a little hint of butterscotch, which plays well with the caramel malt. I hate sounding like someone on Food Network talking about it, but it really makes a difference. Save it and reuse the yeast, and then the investment is worth it.
Irish Red is different than American reds (NW Red). It's roasty and not hoppy. The malt and yeast are the important things, so use Irish Ale yeast. (Did I say that enough?)
Irish Ale gives it some smoothness and a little hint of butterscotch, which plays well with the caramel malt. I hate sounding like someone on Food Network talking about it, but it really makes a difference. Save it and reuse the yeast, and then the investment is worth it.
Irish Red is different than American reds (NW Red). It's roasty and not hoppy. The malt and yeast are the important things, so use Irish Ale yeast. (Did I say that enough?)
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
seabrew8
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It should work find with us05 but it will take a little longer to really clear up has opposed to notty IME.
UndeadFred
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I like my Irish Reds with Notty, so I'm going to reverse my biases and preferences 180 degrees for you. I didn't like the Wyeast Irish Ale (yes 1084) yeast either-- especially in the red I used it in.. so that would be a good one. A yeast I hate that probably would get you what you want (since a "dry" English character like Notty is pretty much contrary to this) is S-04.
I hate S-04.. about half love it and half hate it. But what I think you want, if you want to go dry, go S-04. If you want to do liquid I'd suggest Wyeast Irish Ale though it's really not indicated for Reds...
US-05 will turn out too much like Notty in all reality.
I hate S-04.. about half love it and half hate it. But what I think you want, if you want to go dry, go S-04. If you want to do liquid I'd suggest Wyeast Irish Ale though it's really not indicated for Reds...
US-05 will turn out too much like Notty in all reality.
Ive been making a "Red Pale Ale" that I really like. Think of it as a hopped up version of a standard Irish Red. Been using Notty in that but have some 1084 going in the "Deception Milk Stout" that I will save to try in the RPA.
ericbw
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Sorry, how is an Irish ale yeast not indicated for an Irish ale?
An American red ale is a Pacific Northwest style that is red colored and hoppy. An Irish red is malty, smooth, with bitterness from the malt.
The yeast to use is Irish ale.
This is like saying I am making a west coast IPA but I'm doing one addition of Saaz hops to keep it under 15 IBU, and I'm using French Saison yeast. Sounds good, but not a west coast IPA.
This is one of my strongest opinions
An American red ale is a Pacific Northwest style that is red colored and hoppy. An Irish red is malty, smooth, with bitterness from the malt.
The yeast to use is Irish ale.
This is like saying I am making a west coast IPA but I'm doing one addition of Saaz hops to keep it under 15 IBU, and I'm using French Saison yeast. Sounds good, but not a west coast IPA.
This is one of my strongest opinions
UndeadFred
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See this is an interesting question. And enough time has passed and the website has changed so I can't even prove my point anymore.
I bought it for an Irish Red. But I had a couple of porters to do also from a wort rally at from a local brewery in our club.
It used to be (about a year ago) that Wyeast rated strains for suitability on a 1-5 scale, and if it wasn't suitable it wasn't on the list at all. 1084 was on the list, of course.
For porters 1084 was a 5, sweet stouts, Irish stouts, Scottish styles-- 5. I agree it was good in the porters, but I prefer them a little dryer so it was "good, maybe very good but not on the top of the list" for me personally. For the Irish red it was listed as a 3. I'd agree with that assessment. There are better choices out there. It was probably want the OP wanted though and that is why I honestly (but a little sarcastically) recommended it based on the fact I didn't really like it. To me it tastes like much better flavored ester muted S-04.
When there was the ranking.. and I can be wrong with this by memory, I think the British Ale II 1335 was the "5" for Irish Red Ales according to Wyeast.
So before you think I am completely nuts, you need to know the details
The problem is that even the Google search links to those old charts are gone and they just list it as being "suitable" now. There are a lot of "Irish" beers and styles it is supposed to work in.. even Baltic Porters which is down right odd.
Now the Scottish "Wee heavy" and the like I would guess it would be awesome in. My Christmas Mulled spice beer it would likely be very good in also since it's psuedo-Scottish...
It appears I was totally in the minority with my opinion. If you want to be a true stickler then I suppose you have to go with the Irish yeast. But considering the style guidelines basically say it should have little to no yeast flavor I'm of the mindset that you could use a variety of different ale yeasts and still get an Irish Red out of it.
I've made an American IPA with Wyeast 1098 which gave zero esters and I hesitate to think anybody would drink it and say it was an English IPA just because I used a British yeast.
If it looks like an Irish Red, tastes like an Irish Red, and smells like an Irish Red is it really not an Irish Red because a certain yeast was used?
I've made an American IPA with Wyeast 1098 which gave zero esters and I hesitate to think anybody would drink it and say it was an English IPA just because I used a British yeast.
If it looks like an Irish Red, tastes like an Irish Red, and smells like an Irish Red is it really not an Irish Red because a certain yeast was used?
Not a huge fan of any of them, but I find 05 the least bad.
Which strain would you suggest for an Irish Red out of curiosity?
WY1056 or something else very clean
UndeadFred
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Nope, I was strongly implying that for an Irish RED you should use a neutral yeast. I use Nottingham but I do understand a lot of people don't like it. I would actually like to try K97 on the cold side someday for a red. So you might not be in the minority. Other "Irish Ales" need those esters but Reds are supposed to be devoid of them according to the style guide.
UndeadFred
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Nope, I was strongly implying that for an Irish RED you should use a neutral yeast. I use Nottingham but I do understand a lot of people don't like it. I would actually like to try K97 on the cold side someday for a red. So you might not be in the minority after all. Other "Irish Ales" need those esters but Reds are supposed to be devoid of them according to the style guide. So I am with you. It is not always as simple as going by a name.
cyanmonkey
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I have used all three. I brewed that kit with S-04, but fermented very low to reduce esters. I'd personally go with US-05, but I'm always a fan for trying something new.
I went with WYeast 1084 to see how it plays out. The krausen had pretty much completely fallen only 3 days after pitching yeast. It was just a 3 gallon batch of 1.044 wort so I did not make a starter - just pitched the inflated pack. The stuff started to ferment about 3-4 hours after pitching. I moved it upstairs to warm it up a few degrees. It was at around 62-63 downstairs.
JONNYROTTEN
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I did a split batch of An Irish red,One with 1084 and one with s04. Many here don't like the 04 as they say it gives off a fruity ester. I liked the the 04 better. I thought the 1084 was too clean and the 04 gave it a little twang that I liked. If you like Irish reds I put up a Smithwicks clone in the recipes...Really good beer
Well, we'll see how this batch turns out. If it's only good or fair, maybe next time I'll try 04. I just bottled a honey nut brown I made with 04 and I loved it on bottling day. I also just racked a milk chocolate stout with 04 and I loved the way that one tasted too. A few other beers I have made with 04 I wasn't terribly keen on, so I'm hoping these 2 turn out great. This will be my first try with 1084.
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