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Guinness Stout yeast

Started by Aksarben, April 08, 2018, 09:45:54 pm

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Aksarben

April 08, 2018, 09:45:54 pm Last Edit: April 09, 2018, 02:56:03 am by Aksarben
Given the description below, how close would Wyeast - Irish Ale 1084 come to being this yeast they started using in 1960?

Reading in Zymurgy magazine.....  "Originally, the brewery used several strains of Saccharomyces cerevisiae, but narrowed it's yeast to a single strain in 1960.  The variety is unusual in that it tends to disperse evenly throughout the vessel, neither rising to the top nor sinking to the bottom.  The yeast is pitched at a wort temperature of about 63 degrees F (19 degrees C), which may rise to 74 to 80 degrees F during the brief but vigorous primary fermentation.  The result is what Jackson describes as a moderate degree of fruitiness."

Just wondering if they ever duplicated it for home brewers.
Vern
I was born with nothing and have managed to keep most of it.

nigel_c