Pitched 21 hours ago at the same temp by just sprinkling it dry. Starting to take off now and checked temperature. It is between 18C and 19C now. Any suggestions on temp to get the best flavor for the Irish Red? I know S-04 is not an Irish yeast but I have decided to use dry yeast and make the best of it. Also if you read my post about extreme brewing you will know it is cold here so the fermentor may not get much warmer unless I use a heat pad on it.