RdeVjun
Well-Known Member
- Joined
- 19/1/09
- Messages
- 2,340
- Reaction score
- 172
Yes indeed, I do concur- nothing untoward at all if my memory serves me correctly. You woulnd't have guessed there were any such issues and it was a pretty amazing Irish Red, not overly- hopped, decent malt character etc. :chug:Yes Nick reminded me: some yeasts actually go well in the mid 20s, a cracking example is Wyeast Irish Ale. Guinness in Dublin ferment at 25 degrees and they crank out the beer in 2 days. I guess the Wyeast one must be historically related because my first Irish Red had a runaway fermentation and I had no ice bottles due to fridge dramas. It flew through the ferm in 3 days then the beer surface was calm as a millpond. So I kegged and bottled and it was beeoootiful Irish Red. I sent a bottle to Rde, he may concur.
Now I use that yeast for all sorts of other darker beers such as brown ales and stouts and it goes like the clappers. I reckon it would make perfect APAs and AAs as well in less than a week.
If the 1882 Thames Valley Ale II I've recently started using doesn't shape up then I'll be getting some 1084 Irish Ale pronto, but regardless, the strain has advanced up my list of got- to- try- this- for- myself yeasts. :icon_cheers: