Irish Red with Wyeast 1084.
- Thread starter WaltG
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Gnomebrewer
Well-Known Member
I only brewed a couple of batches with WY1084 (several years ago). They were VERY fruity in the mid to high 60s, but very tasty.
SoCal-Doug
Well-Known Member
It's a good yeast. I often brew Irish Red's and prefer 60F to 63F with 1084.
I recently did a batch with Nottingham (don't laugh, it was an on-a-whim thing) that I think I like better. Lower attenuation than 1084, but was far better at highlighting the malts instead of the yeast. I might do a split batch next time for a more direct comparison.
I recently did a batch with Nottingham (don't laugh, it was an on-a-whim thing) that I think I like better. Lower attenuation than 1084, but was far better at highlighting the malts instead of the yeast. I might do a split batch next time for a more direct comparison.
