Wyeast 1084 - irish ale yeast- help

Ingredients
1

Hey folks, hope guys are good and well.
My sisters come from EU and bought to me some Wyeast, I don’t find this in my country, one those yeast is the irish ale yeast, and look it up I saw it a good yeast for a malt drive beer and low esther when used in low temps, but some say it a butter bomb. I this for real? And with a nice D-rest this flavor disappear?

2

I gave up using that years ago because it always threw diacetyl, often along with a pineapple ester.  A d rest might help.

3

Damn, I should pick the scottish ale, gonna use any way and see how it behave
And thanks Denny

4

I don’t believe I have ever used 1084.  Fortunately, in my experience, diacetyl will usually disappear within 3-4 weeks as long as warm temperatures are maintained the entire time, approximately 18-19C.  Don’t cool it down too quickly, keep it close to room temperature.

5

IIRC, it never went away for me.  Of course, that’s just my experience.

6

there was a great podcast interview with a QC manager or scientist from Guinness on the master brewers podcast. One thing that he said that struck me was that they have intentionally selected yeast for diacetyl production.

7

I’ve only ever used 1084 once, in a Stout.  I definitely did not get any diacetyl, though I did only get 64% attenuation.  Fermentation was one pack in 3 gallons of wort, low 60’s active fermentation, raised to 67-68 for a week.  No off flavors.

8

Thanks for all the answers guys, gonna try and see what the yeast give me

9

Use it for a dry stout, it’s a wonderful yeast for that. I always get a faint butterscotch flavor but in a good way. Never had the issues the others are reporting. I’ve used it for bitters as well, I like it.

10

I’ve liked the 1084 for a dry Irish stout fermented at the low end of the suggested range, around 62-63 degrees where it’s given less of the ester profile and not so much diacetyl. Much warmer than that and my experience has been it starts to throw stronger flavors I don’t love so much.

11

The main reason I bought this is yeast is because give a nice fermentation in a low temp, but I’m curious to see the flavors it given in some high temp of the range
Thanks folks, looking forward to using this yeast

12

I know,yiiu have supply limitations, but the nest time you’re looking for a clean yeast that performs well at low temps, I recommend WY1007.

13

But 1007 takes soooo long to clear up…

14

I have never had that problem with it.  How long are you talking about?  I just made an alt with it and after 2 weeks and maybe a few days it’s crystal clear.  Yiu could read a book through it.

15

Wow, longer than that. I don’t cold crash though, so that might be part of it.

16

I have a similar yeast here with easy acess, but thanks for the tip, I should readed a little more, maybe a scottish ale yeast would be better

17

The Wyeast Scottish works well at low temps.  The White Scottish does not.

18

Good to know, thanks for pointing this out.  To re-emphasize, these two Scottish ale yeasts are completely unrelated to one another.  Similar in character perhaps, but not at all related as proven through genomic testing.

19

in my experience they arent that similar in flavor either. WLP028 is much more malt forward with a complex ester profile that can be oaky with a very full bodied finish. The wyeast strain is much cleaner, and lighter in body in comparison. I definitely prefer the White Labs strain.

20

Thanks all for the replies, and damn I really shoulded pick the scottish ale from wyeast and not the irish ale, next time I pick this one