1084 Irish Ale
Liquid Ale yeast from Wyeast.
Lab
Wyeast· Ale · Liquid · 1084
Wyeast· Ale · Liquid · 1084Specs
Attenuation
71–75%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
17–22°C
63–72°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Medium
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈12% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Usually used in
StoutsRed AlesPortersDouble IPAWee Heavy & Scottish Ales
Common questions
- What is the 1084 Irish Ale equivalent?
- Irish Ale, A10 Darkness, OYL-005 Irish Ale, and WLP004 Irish Ale Yeast — the same strain from other labs, the Irish Ale (1084) strain.
- What is 1084 Irish Ale's attenuation?
- 71–75% apparent attenuation.
- What temperature should I ferment 1084 Irish Ale at?
- 17–22°C is the recommended range.
- What beer styles is 1084 Irish Ale good for?
- Stouts, Red Ales, Porters, Double IPA, and Wee Heavy & Scottish Ales.
Brew with 1084 Irish Ale
Build a recipe