This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale. Attenuation: 69-74% Flocculation: Medium to High Optimum Fermentation Temperature: 65-68°F Alcohol Tolerance:Medium-High
Yeast Starter required with all White Labs Yeast
Final Gravity: 68°F Hours to get to 50 percent attenuation: N/A
Reviews Provided by White Labs:
" ... gotta drink ... " By: McSwiggin Date: Sept 4, 2011 Beer Brewed: blonde ale Comments: Our club purchased the wlp004 Irish ale yeast to make an Irish dry stout. The same day we were also making a blonde ale with wlp005 British ale yeast. When it came time to pitch we mixed up the yeast (gotta drink beer to make beer). The result was a great English stout and an incredible blonde ale we dubbed Durty Nellie. It's a crowd favorite at parties and recently won third at the Orange County (CA) fair. I would recommend this yeast.
" ... takes off quickly ... " By: Steve Date: March 9, 2011 Beer Brewed: APA,Porter, Stout and Imperial Stout Comments: This is an outstanding Yeast for Porters and Stouts of all types and works very well for American Pale Ales too. Leaves a very clean and malty tasting beer and balances the hops nicely. I have used this product on at least 6 different Porters and Stouts and an APA or two and have even washed and reused the yeast up to 3 times or just dumped a new batch on top of the old cake with no signs of problems. The yeast takes off quite quickly normally in 10 to 12 hours or less and if dumping on an old cake only about 2 to 4 hours. I have used other White Labs yeast as well as other brands and as far as I'm concerned White Labs products are the best and first pick for my brewing.
" ... off to the races" By: surferdrew Date: Jan. 10, 2011 Beer Brewed: Strong Scotch Ale Comments: WOW...pitched a 1.5L starter into 5 gallons of wort + oxygen and it was off to the races! Wanted to experiment with lower fermentation temperatures and at 58 degrees (ambient) it attenuated fully in only 72 hours (1.070 to 1.018).
"Incredible flavor" By: Anonymous Date: Oct. 23, 2010 Beer Brewed: Irish Stout Comments: First time I use liquid yeast and I didn't think it would need so much stirring (flocculation) and be so shy to show signs of activity (took 24 hours). Incredible flavor. I hope a very good beer. This yeast seems to be a really good way to improve my homebrewing.
"Just made a brown ale ... " By: Anonymous Date: Oct. 17, 2010 Beer Brewed: IPA, Brown Comments: Won an Arrogant Bastard clone competition amongst 10 of our members using this year. Very clear in the bottle and keg. Just made a brown ale using a repitch that had been sitting in the fridge for 5 months. Restarted in 1 liter and a day later going strong. Hearty yeast no doubt!
"Primary fermentation was done quickly ... " By: WallyG3 Date: May 20, 2010 Beer Brewed: Dry Irish Stout Comments: The second time I used this yeast, I fermented at 66F. Primary fermentation was done quickly and I kegged it after only 8 days. The result was noticeable diacetyl. Next time, I will go 68F and let it sit for 2 weeks to clean that diacetyl up.
"The bottles cleared nice after 1 week" By: Jeremy S, Des Moines, IA Date: February 26, 2010 Beer Brewed: Oatmeal Stout Comments: Very nice for stouts, my oat stout was on the lighter side by design, has a nice smooth character after only 3 weeks, 2 in primary and 1 in bottles so far. I was fermenting in a bucket, fully attenuated, but couldn't see it clear, I WOULD DEFINITELY LEAVE IN PRIMARY 3 WEEKS NEXT TIME. The bottles cleared nice after 1 week and carbonated quickly because of all the yeast still in suspension. I don't think it will keep for longer aging because of how much yeast settled out and is now in the bottles. It will be gone in a month anyway. I fermented at 68 to 70 degrees and didn't need much head space, no more then 2 inches of krausen in my bucket, flocculated pretty solid even though the beer didn't clear for 3 weeks. That 1/16 of an inch of yeast in my bottles is stuck pretty well to bottom, no worries pouring.
"I really like the clean taste" By: Kevin Date: July 16, 2009 Beer Brewed: IPA, Stout, Brown Ales, Red Ales, ... Comments: The love story began with a Stout, then an IPA made it become my "house yeast". I'm now using it for any red or brown ales recipes. I really like the clean taste, and the light fruity after-taste. I've also noticed that an ounce or a bit less of torrefied malt (carafa 2) in amber, red or dark ales produces a really nice and complex aftertaste that I can't get tired of. She is a winner!
" ... definitely using this again!" By: opticman Date: April 27, 2009 Beer Brewed: Sweet Stout Comments: First Stout I have brewed and this is an amazing yeast! With the 1 Liter starter I made, lag time was only 3 hours! This yeast flocculated very well, and the finished product is far superior than any commercial Stout I have had. I am very impressed with WLP004 Irish Ale yeast, definitely using this again!
"This is gonna be tasty!" By: jjames17407 Date: July 27, 2008 Beer Brewed: Irish Red, Irish Stout Comments: I've used dozens of yeast strains that White Labs produces, but the WLP004 Irish Ale yeast is fastly becoming my choice for all Ale and Stout homebrewing! I've never seen a strain of yeast take off as quickly as WLP004, my latest Irish Red was pitched at 2 p.m. on brew day and was already blowing off at 7 a.m. the next morning! This is gonna be tasty!
"The beer took a 1st place" By: Michael A. Date: May 5, 2008 Beer Brewed: Strong Scotch Ale /Wee Heavy Comments: This yeast produced a malty, full bodied ale. The beer ended up around 10-11% ABV with some (not much) residual sweetness. The finished beer took a 1st place ribbon in a hombrew contest.
" ... smells delicious while fermenting" By: Jesse Cronce Date: Feb. 25, 2008 Beer Brewed: Oatmeal Stout, Old Ale Comments: Irish ale yeast imparts a delicious fruity character to beer, which works very well with stouts, porters, and my most recent beer an Old Ale. The fruitiness pulls the residual sweetness of brown sugar together with a hoppy spicy bite for a very balanced brew. Also, IAY smells delicious while fermenting. No elephant farts!
" ... the yeast was robust" By: TJ Vitolo Date: Sept. 27, 2007 Beer Brewed: Irish Red Comments: I used this yeast to make an Irish Red as part of a wedding gift. Having gone out of my realm of brewing wheats and in the midst of the summer, I was not sure I could keep the temperature low and I was right. Although the temperature slightly exceeded (+2 or 3 degrees) the recommended range, the yeast was robust and yielded a beer that was a hit. I gave the beer sufficient time to age and work out diacetyl and in the end it the beer was true to style, and true to the yeast description having a hint of diacetyl, light fruitiness and a dry finish even though it had a malty profile.
"Great Irish style stout" By: Anonymous Date: July 13, 2007 Beer Brewed: Oatmeal stouts Comments: Great yeast to create nice dry stout. For years I have tried other dry and liquid yeasts, but this one definitely will give you a great Irish style stout. Works great in Imperial and Oatmeal Stouts as well. Nice yeast!
" ... Every beer turned out great" By: David Dameron Date: May 31, 2007 Beer Brewed: All Grain. All Styles. Comments: I used this yeast for the first time in an all-grain Irish Stout kit I purchased last year. I was so impressed with the results that I tried it in one of my home made Pale Ale recipes. To make a long story short, I brewed about 20 batches of beer last year. Everything from Pale Ale to Red to Nut Brown to Porter to Stout. I used this yeast in every beer and every beer turned out great. This is definately a great yeast for all-grain brewing.
" ... Produced an excellent stout" By: Matthew Wood Date: May 21, 2007 Beer Brewed: porter, stout Comments: This yeast produced an excellent stout as well as the best porter I have ever tasted. It produced a very complex and pleasing flavor in each, and mellowed well and noticeably week to week even after 6 months in the bottle.
" ... Hint of cherry" By: Gointomexico Date: Nov. 18, 2006 Beer Brewed: Export tout, dry stout, brown ale Comments: Some malt flavor, hint of cherry. Smoke flavor goes away in time.