Nottingham for an Irish Red?

[RLinNH]

I am looking to Duplicate Harpoon's Hibernian/Celtic Red Ale. The Yeast Flavor is almost non existent, letting the Malt and slight hop flavor come through. It is a very Quaffable Brew. I am thinking of using Nottingham Dry Yeast. From the product description, it seems to fit the bill. I was thinking of White Labs WLP004, but in the description of the yeast, it mentions a slight hint of diacetyl, and only slightly Dry. I am looking for next to no diacetyl, and a moderate drieness.

[Bugeater]

It's been a while since I used Nottingham, but from what I remember it should do what you want. It does go quite a bit drier than WLP004.

Wayne

[NHBrewer]

Nottingham would be a good choice and I think in a pinch you might get close with S-05.
It will dry it and and be clean in the fermentation profile but I would think a little less malty than the Nottingham.
I have found 05 to be hop accentuating so it might not be exactly what you want.

[SacoDeToro]

Personally, I think you can use WLP001 in nearly any British/Irish/Scottish-style beer. Some people may claim it doesn't have the requisite fruitiness , but the clean profile works very well in any of the aforementioned styles, IMO. I used WLP001 in a dry Irish stout recently and I was stoked with the results. Not to mention, it's nice to be able to repitch from, say, a Scottish 60 schilling, to a Irish red, to an American IPA, to an English barleywine.

[MikeB]

+1 on neutral Cal/American Ale yeast. I've made the BCS Irish Red with Wyeast #1056 and it turned out great.

[ApresSkiBrewer]

Back in the day, I used to rock nottingham... and personally, I really liked that yeast. It sounds like it will get you in the ballpark of what you are shooting for. Give it a go/

[RLinNH]

The Starters are rocking right now with Nottingham and I plan on Primary fermentation at 60 degrees. I am looking for a Super Clean-Dry Irish Red. Wish me luck as BRew Day is tomorrow.

[ziggy]

Good choice. I think that yeast will have a more European sort of flavor than an american ale yeast. I have done a side by side with the dry cal ale (Safale 05 I think) and nottingham. I think for an irish ale the nottingham will complement whatever hops you are using better than the cal ale. The differences are subtle but I think you will like the nottingham better.